| 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
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