Ground rabbit sausage

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Scooter1A said:
That's cool. I love the liver by itself, can't stand beef liver but rabbit YES.
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Rabbit liver is the best! Liver and onions for supper is my reward on harvest day for doing that hard job. Think people over cook liver and turn it into cardboard. Cook gently. You can also cook with lots of onion, bacon, and spices. blend into pate for cracker spread. Most recipes add lots of extra fat to pate, not necessary and in my opinion doesn't improve. I urge you all to try, you'll be a convert too!
 
That sounds good. Another way I do mine is use ground rabbit flanks and other if needed. Mix 10% fresh beef fat, grind half frozen, mix in Legg's #105 sausage mix. regrind and smoke on pellet grill.

PS I usually have to use other meat because all my flanks go on the smoker for Jerky. OH YEAH
 
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I put six into the freezer last week and used the belly flaps and trim off the upper back (extension of the loins) to do a thai stirfry...it was amazing. I cut the flaps into strips and chunked up the rest. Did cabbage and carrot and peppers and water chestnuts, and used my own concoction for a sauce. Over jasmine rice with a spicy crema and lime and scallion...you can't eat out that good!

I do sausage as well but never tried bacon...now I'll have to!
 
Rabbit Tree Farm said:
I put six into the freezer last week and used the belly flaps and trim off the upper back (extension of the loins) to do a thai stirfry...it was amazing. I cut the flaps into strips and chunked up the rest. Did cabbage and carrot and peppers and water chestnuts, and used my own concoction for a sauce. Over jasmine rice with a spicy crema and lime and scallion...you can't eat out that good!

I do sausage as well but never tried bacon...now I'll have to!
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we're eating healthier. all becoming gourmet chefs!!
 

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