| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | Other meat | 6 | Servings | |
INGREDIENTS
| 1 | lb | Rabbit flesh |
| 4 | Bacon slices | |
| 1/4 | c | Rabbit liver |
| 1/4 | c | Onions; pared & diced |
| 1 | tb | Garlic; pared & minced |
| 1 | ts | Sage; chopped |
| 1 | ts | Rosemary; chopped |
| 1 | ts | Thyme; chopped |
| 1 | ts | Parsley; chopped |
| 1 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 2 | ts | Pepper |
| 1 | tb | Sherry |
| 1 | ts | Hazelnut oil |
| 3/4 | c | Heavy cream |
| 1 | Egg | |
| 3 | oz | Rabbit flesh, seared; coarse |
| 2 | Hog casing | |
| Chicken bouillon; as needed |
INSTRUCTIONS
Recipe by: "Jessica A. Walton" <ryanja@WKUVX1.WKU.EDU> Place rabbit, bacon, liver and onions in meat grinder; grind through medium die. Add herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45 degrees F. Place three-fourths of mixture into food processor; process until ball forms, about 20 seconds. Add eggs; process. With processor running, slowly add cream. Transfer to bowl; add remaining ground mixture and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing. Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add sausage. Poach until sausage reaches internal temperature of 125 degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half, slicing on bias. Serves 6. Posted to MM-Recipes Digest V4 #104 by "Griff" <wgriffin@ix.netcom.com> on Apr 14, 1997
A Message from our Provider:
“Find God. You were born to appreciate perfection”