While I have cut rabbit up into pieces before to make barb-b-q rabbit, I really wanted to go a bit further with our processing and offer a bit more variety in the freezer. The last time we butchered rabbits we did 16-17 of them. I cut all of them up: front legs, rear legs, tenderloin, and saddle.
The carcasses all got stewed down into stock for rabbit stew …
The back legs and loins got bagged & frozen…
I saved all the saddles (the thin piece of meat near the ribs) and ground that all up. We ground the meat along with a small piece of suet I had left from a beef critter. (A piece of suet no bigger than the palm of my hand.) We ground it on a medium setting on my Gram’s old hand grinder.
I really wanted to try both ground and sausage … so we turned 2#s into just ground rabbit and 2#s into Sweet Italian Sausage.
Sweet Italian Sausage
- 2# ground rabbit
- 1 tsp black pepper
- 2 tsp dry parsley
- 2 tsp Italian Seasoning
- 1 tsp garlic, granulated
- 1 tsp onion, granulated
- 1/4 tsp fennel seeds
- 1/2 tsp Paprika
- 1 tsp sea salt
** We tried the Italian Sausage tonight in spaghetti sauce and it was DELICIOUS!!! 🙂