Rabbit sausage
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- Beginner
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- Location: Thunder Bay, Ontario
Rabbit sausage
Hello everyone, happy New Years!!!
It's been awhile, I've got an abundance of wild rabbit in the freezer...Mmmmm
Anyone here ever made rabbit sausage before?? Just interested in getting feedback and ideas from all the talented folks here. When I make my fresh rabbit sausage I will post the recipe.
I know rabbit being such a lean meat, I will for sure need to add 25%-30% pork back fat.
It's been awhile, I've got an abundance of wild rabbit in the freezer...Mmmmm
Anyone here ever made rabbit sausage before?? Just interested in getting feedback and ideas from all the talented folks here. When I make my fresh rabbit sausage I will post the recipe.
I know rabbit being such a lean meat, I will for sure need to add 25%-30% pork back fat.
We have one recipe here: http://www.wedlinydomowe.com/sausage-re ... it-sausage. Some of those jack rabbits and snowshoe hares are pretty big.
Ross- tightwad home cook
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Right on, thanks much Ross!!:-) it sounds great, I think I'm going to have to try that one.
Our snowshoe hares do get big which makes them prime candidates for sausagification lol!!
I was just chatting with my hunting partner and we are going with a fresh sausage this round.
We are doing a French crepinette, wrapped in some caul fat I saved from a deer I shot last fall. (I throw nothing usable out, I'm a cheap cook as well haha!!)
Going to flavour the crepinettes with fresh garlic, tarragon, thyme, white pepper, allspice and some white wine. I will post the recipe here with photos after we make it:-)
Al the cheap chef
Our snowshoe hares do get big which makes them prime candidates for sausagification lol!!
I was just chatting with my hunting partner and we are going with a fresh sausage this round.
We are doing a French crepinette, wrapped in some caul fat I saved from a deer I shot last fall. (I throw nothing usable out, I'm a cheap cook as well haha!!)
Going to flavour the crepinettes with fresh garlic, tarragon, thyme, white pepper, allspice and some white wine. I will post the recipe here with photos after we make it:-)
Al the cheap chef
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- Beginner
- Posts: 12
- Joined: Sat Oct 15, 2011 19:10
- Location: Thunder Bay, Ontario
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- Beginner
- Posts: 12
- Joined: Sat Oct 15, 2011 19:10
- Location: Thunder Bay, Ontario
Crusty044, I was fortunate enough to buy a few of those Flemish giants, they are massive bunnies for sure!! They are great eating as well, but I'm unable to obtain any as of late.
Haha I remember making some stew with half of one, and my friend's brother actually said there was too much meat in the stew!!
SSorllih, we've got a few cottontails around Thunder Bay as well, not much chicken on them bones
Haha I remember making some stew with half of one, and my friend's brother actually said there was too much meat in the stew!!
SSorllih, we've got a few cottontails around Thunder Bay as well, not much chicken on them bones
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- Beginner
- Posts: 12
- Joined: Sat Oct 15, 2011 19:10
- Location: Thunder Bay, Ontario