Rabbit Sausages

[Sandy]

I have 10 lbs of cooked, shredded rabbit meat in the freezer. I don't have a problem inventing a recipe, but wondered if anyone had any experience with rabbit recipes? Thanks.

[muntjac]

Hi for Rabbit you can use any chicken or game recipe they turn out ver successful. Experiment thoughits worth the effort.

[TJ Buffalo]

Big Guy had a recipe for bunny bangers in this thread:
http://forum.sausagemaking.org/viewtopic.php?t=1181&highlight=rabbit&sid=6f07ad535c418d5874a44a77680d739a

[welsh wizard]

Hi Sandy

I have made bunny burgers and sausages in the past. Dont forget to add a good proportion of fat as bunny is a lean meat.

Cheers WW

[Fallow Buck]

Sandy,

Not sure how this will turn out with the rabbit shredded, but try it with the back legs and it makes a great and very easy dinner party dish. Use this for say 6 legs.

Fry offf the back legs in a little olive/veg oil until lightly browned then put to one side in an oven dish.

Peel and slice 5-7 medium onions( I like more) in half moons and add to the hot pan partially cooking. Ad 6-8 Chorizo sausages, (the cooking ones that are quite moist) whicha are diced in 2-3cm cubes.

The best Chorizo I know f is in Borough Market at Brindiza but most Delis sell a good one. Don't use the salami type though.

Add 2tsp of sweet smoked paprika and 1-2tsp of the hot paprika depending on your appetite for spice. Crush 1-2 cloves of garlic into the mix and continue frying for 3-5 minutes. Don't let the onions brown so keep it all moving.

As the onions start to go translucent then pour the mix ove rthe rabbit and lightly mix it about. Put the whole thing in the ovenat 200degs for 20mins.

Wash a big punnet of cherry tomoatoes. the sweet premium ones really make a difference if you can get them. Turn all the ingredients in teh pan about to get more meat to the top for browning. pour the tomatoes over the rabbit and onion and place back in the oven for 10-15 mins on it's hottest setting or untill cooked.

I serve this with either rice (with some wild rice mixed in) or cous cous.

It is really easy and can be put together at short notice witthing about 15mins.

You could probably take the idea and convert the recipe to use your shredded meat as a pasta sauce using chorizo and some passata and/or sundried tomatoes.

Or perhaps combine it into a ravioli filling with a paprika oil dressing...

Regards,
FB

[Oddley]

FB the best chorizo I've ever had is from a small Spanish deli. It's a banger size semi dried sausage in two types sweet and hot. I've forgot the name of the place but in case you are ever up that way it is in Frampton street London NW8 Edgware road end. About a mile north of Oxford Street. They are well worth a try.

[vinner]

The rabbit being already cooked, I don't know how well it would do in sausages.

For me, I would make a nice mole sauce with dried peppers, ground nuts, cinnamon, chocolate and seasonings, and simmer the meat in it. Then I would make rabbit mole enchiladas (Enchiladas moel poblano con conejo) or rabbit nachos with grated cotija cheese.

[Fallow Buck]

Oddley,

thanks for the tip. I'll pop in next time i'm in the west end.. Have you tried the brindiza ones? They do them cooked in the market in ciabatta rolls with Rocket and roasted peppers. The queue is usually about 30+ people long!!

Vinner,

I love the wrap/enchilada idea. I should think it would suit a little spice.

RGds,
FB

[Oddley]

FB, I've not tried the brindiza ones yet. I used to go to borough market when it was a veg market, I've not been there since. I've really got to get my butt in gear and get down there.

[Fallow Buck]

It's well worth a look,

I'm gonna go next Thursday and pick up some of the Oysters we were talking about hopefully.

Rgds,
FB