Well, I had some fresh rabbit that I want to use up and in a much different way then I had done other kinds, I am limiting the amount of rice we are eating these days but as this is wild rice, its not really the same thing.
So the orginal recipe for this was out of my Home Sauage making by susan perry but I messed with it a bit.. Now I didn’t case these, I just did a roll and baked them in tinfoil, cook it, let it cool and put it in the fridge overnight, sliced it into rounds and in a hot pan with some coconut oil, just lightly browned each side while heating though!
This means that everyone can make these, serve them right away hot, or you can cool them, and serve them as breakfast sauage and or for a wonderful supper patty with a side salad..
Rabbit and Wild Rice Sauage
1 1/2 pds of rabbit meat
1/4 pd of duck fat but what ever fat you want to use, the orginal said chicken..
1 cup of apple cider
1 cup of cooked wild rice
1/2 cup of dried cranberries
1 teaspoon of course salt- I used pink salt
1/2 tsp of fresh ground pepper
1/4 tsp of all-spice
1/4 tsp of cinnamon
1 tbsp of lime juice.
Prepare your meat to be ground like normal, or buy pre-gorund meat like turkey, chicken, or rabbit etc.. Cook your apple cider down till its only about 3 tbsp or so, then let cool.. combine your meat, fat, reduced (cooled) cider rice, finely diced cranberries, salt, pepper, cinnamon and lime juice. Mix well, then form a thick rolled log in tinfoil and twist off the ends, place in a baking dish and bake at 350 degree oven,