Rabbit Processing … a step further…

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.1105161223

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!!! 🙂