Warm Salad Of Rabbit Sausage With Redcurrant Compote

There is much Spirit-filled human effort involved in sanctification. On the one hand, “it is God who is at work in you, both to will and to work for His good pleasure” (Phil. 2:13). On the other hand, we’re commanded in 1 Tim. 4:7, “discipline (ourselves) for the purposes of godliness.” God uses means of grace to sanctify us, chief of which are the personal and corporate spiritual disciplines. In the personal realm, these include intake of God's Word, prayer, private worship, fasting, silence and solitude, etc. These are balanced by disciplines we practice with the church: public worship, hearing God's Word preached, observance of the ordinances, corporate prayer, fellowship, etc.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy, Grains		Big kevin l, New	4	Servings

INGREDIENTS

1	lb	Rabbit meat, including liver
2		Shallots, peeled and finely
		diced
2		Cloves garlic, peeled and
		chopped
1		Egg, beaten
2	T	Yoghurt or soured cream
2	t	Mixed herbs
4	T	Coriander, chopped
1/2	t	Ground cardamom
1	pn	Cayenne
2	T	Brandy
1 1/2	oz	Breadcrumbs
2	oz	Pig's caul
3	T	Olive oil
10	oz	Redcurrants, washed and
		picked
1 1/2	oz	Sugar
2	T	Cider vinegar
2	T	Orange juice
8		Plum tomatoes, cut into
		quarters
2		Red and 2 green peppers, all
		deseeded and
		cut into eighths
		Coarse sea salt
		Freshly milled black pepper

INSTRUCTIONS

Coarsely mince or chop the meat, put into a bowl and add the  shallots,
egg, garlic, yoghurt or cream, herbs, 1 tbsp coriander,  cardamom,
cayenne, brandy, breadcrumbs, salt and pepper.  2 Knead the mix
together and mould into little sausage shapes, each  weighing about 2
oz. Mix 3 tbsp coriander with 3 tbsp olive oil and  brush over each
sausage.  3 Cover by wrapping the whole sausage in a piece of caul.
Chill in the  fridge for one hour.  4 For the Redcurrant Compote: Place
the sugar, vinegar and orange  juice into a small pan and heat gently
until dissolved. Raise the  heat and cook until forming a light syrup.
Stir in the redcurrants  and cook until starting to burst. Remove from
the heat and cool - it  will thicken as it cools.  5 Lay the prepared
vegetables on a roasting tray and season with  coarse salt and pepper.
Drizzle a little olive oil over and cook in  an oven set at Gas
6/200c/400f for 20 minutes.  6 Cook the sausages in a frying pan with a
little hot oil. To serve,  place the roasted vegetables in the centre
of the plate, sit one  sausage on top and spoon a little of the compote
to the side.  Converted by MC_Buster.  NOTES : If you cannot or do not
want to use    pig's caul, then use  rindless streaky  bacon. For best
results stretch the    streaky  bacon to make it as thin as    possible
by simply pressing the side  of a kitchen knife over the bacon.  Recipe
by: Big Kevin Little Kevin  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 371 Calories From Fat: 116 Total Fat: 13.2g Cholesterol: 35.3mg Sodium: 295mg Potassium: 955.3mg Carbohydrates: 58.6g Fiber: 11.1g Sugar: 27.9g Protein: 10.6g