Rabbit meat thus canned, may be served in various appetizing ways.
RABBIT SAUSAGE
For rabbit sausage and mince-meat only the backs and legs of the carcass are used, discarding the sinews.
Grind together equal parts of rabbit and fat pork (or at least ¼ fat pork). The pork may be salt pork if all salt is omitted from the mixture.
To every ten pounds of the above add 6 teaspoonfuls salt, 1 teaspoonful of pepper, 2 teaspoonfuls powdered sage. Mix thoroughly. Shape in flat cakes and fry till nicely browned. Pack tightly in jars, pour over the fat in which the sausage was fried, and sterilize.
RABBIT MINCE-MEAT
Rabbit mince-meat is used a great deal on the plains and large quantities of it are canned. The mince-meat may be made by simply substituting the rabbit meat for beef in your favorite recipe. The following is an inexpensive recipe:
- 1 Cup of rabbit meat which has been parboiled in salted water and drained, then chopped finely.
- 1 Cup chopped apple.
- ½ Cup finely chopped suet.
- ½ Cup seeded raisins.
- ½ Cup currants.
- 1 Cup molasses or syrup.
- 2 Tablespoonfuls sugar.
- 1 Tablespoon cider, lemon juice, fruit juice or vinegar.
- ¼ Cup chopped watermelon pickles or green tomato pickles.
- 1 Teaspoon of cinnamon or nutmeg.
- 1 Teaspoon of salt.
- ½ Teaspoon cloves, mace or other spice.
Mix together all ingredients except the meat, add the meat broth and simmer for about 1 hour. Add the meat. Pour into jars, and sterilize. Remove and seal.
STEPS IN CANNING MEAT AND GAME