Why lookee here: Lisa Broccoli of Swiss Paleo is back with another guest post from the Swiss Alps!
Last time Lisa paid a visit to my blog, she taught us how to make fresh Italian & chorizo sausage links. In today’s post, she gives us step-by-step instructions for a traditional German rabbit stew. (For those of you unable or unwilling to find rabbit legs, chicken legs are a good substitute.) Bonus: The recipe has metric units for my international readers. Yes!
You must check out Lisa’s awesome blog, Swiss Paleo, which features tantalizing Paleo recipes, lifestyle/fitness articles and write-ups of her travels (and, of course, what she ate when she got there). Follow her on Facebook, Pinterest, and Twitter!
Take it away, Lisa!
I bought some wild rabbit legs the other day when I went to the farmer’s market. I have never actually eaten or cooked a rabbit before, but I was eager to try out something different. Besides, I was going to have to come up with something for this guest post that Michelle hasn’t already made. Do you know how hard that is? She has a recipe for just about everything! I had seen a recipe for rabbit stew on a BBC cooking channel and decided that I would try to make something like that. Or maybe what I would end up with would be more like Yosemite Sam’s attempt at Hasenpfeffer Stew (which is actually something that you’ll find on the menu here in Switzerland).
Here you go…a recipe and a cartoon!
I’m excited to welcome Brent and Heather as guest bloggers!
Brent and Heather are the adorable and talented couple behind Virginia is for hunter-gatherers, a paleo blog dedicated to health and wellness through home-cooked meals. I first discovered their blog last year when I peeked in on a burger party they threw with Russ Crandall. Now, that’s my kind of party.
After losing over 70 pounds collectively, Brent and Heather spend their free time cooking and blogging their real-food passion for the world. People: Do yourselves a favor and sign up for weekly new recipes at vahuntergatherers.com or join them on Facebook, Twitter, and Instagram.
Ever since that fateful day last November when I drooled over their inventive burger combinations, I’ve been hooked on their clean, unfussy styling and photography. Plus, their recipes are always simple and delicious. I’d be a dummy if I didn’t ask them to help me with a blog post and, thankfully, they agreed to write one. Without further ado, here’s Brent and Heather’s Spicy Tomato Basil Sauce!
Once upon a time, when Heather and I first started our own documented cooking adventures, we were pretty lost. Still in the initial sticker shock/grief period of, “But what can I eat?,” we spent a lot of time scanning the internet looking for “paleo-friendly” recipes and meal ideas. Michelle’s blog was one of the first I came across, as I was a pretty intense tumblr addict. Once I moved to Virginia and was juggling two jobs, tumblr went away, but Nom Nom stayed. I later found out the connection between fitbomb and nomnompaleo, and I was excited to see a pair that really thought about fitness and health when it comes to movement and diet. Plus, there’s the added benefit of following the family adventures since I’m not quite ready to enlist my own little army of helpers.
Let’s give a warm welcome to my newest guest blogger, Lisa Broccoli of Swiss Paleo!
Not only does Lisa have the coolest surname EVAH, but she’s also a nurse and nutritional consultant who hails all the way from Switzerland! (Well, by way of Detroit and Denver.) I had the pleasure of getting to know Lisa and her husband Chris last summer in Massachusetts, when we dined together at The Sustainable Feast in the Barn. Henry and I spent hours chatting with this charming couple about their lives abroad.
Seventeen years ago, Lisa and Chris relocated their young family from the Rockies to the Swiss Alps when Chris was offered a position in Europe. I was awestruck by their sense of adventure and willingness to dive into uncharted territory because — let’s face it — I’m a risk-averse homebody. After chatting with the Broccolis that night, Henry and I made a pact to hopscotch around the globe with the Double-Os…someday.
Who’s ready to learn how to make fresh Italian & chorizo sausage links with Lisa?