1 lb Rabbit flesh
4 Bacon slices
1/4 cup Rabbit liver
1/4 cup Onions, pared & diced
1 tbsp Garlic, pared & minced
1 tsp Sage, chopped
1 tsp Rosemary, chopped
1 tsp Thyme, chopped
1 tsp Parsley, chopped
1 1/2 tsp Salt
1 tsp Sugar
2 tsp Pepper
1 tbsp Sherry
1 tsp Hazelnut oil
3/4 cup Heavy cream
1 Egg
3 oz Rabbit flesh, seared, coarse
2 Hog casing
Chicken bouillon, as needed
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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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