Rabbit sausage needs help

[Suburban Rabbits]

I have some old rabbits I am going to dispatch over the weekend.
I usually cook old rabbits in a wine stew, with herbs and vegetables, like carrots, onions, garlic, squash and potatoes I add in respect to each item's cooking time, with a total of rabbit cooking of a few hours.
Then I use the sauce as a reduction of about 20 minutes and then add heavy cream to the sauce before serving (I am a chef, so I allow myself to go crazy with my rabbits recipes), but I found out that the rabbit loins stay dry and tough, to the point they are not really edible.
So my plan is to use the loins for sausages, mixing them with perhaps 20% pork fat.
What are your culinary thoughts?

 

[GypsyG]

I have had rabbit made into sausage, but I don't know what percentage of fat was used. It was good!

Please post more recipes, chef Suburban Rabbits!

 

[Mike CHS]

I'm pretty sure @Pastor Dave has posted about making sausage so hopefully he will look in but he works a pretty hectic schedule so it may not be quick.

 

[Suburban Rabbits]

Thanks. I will check with Pastor Dave.

As younger rabbits are concern, so far I have adapted many chicken marinades and chicken recipes with very good results.
As I am also French, I am capable of translating French recipes from French and Canadian internet.
France has a large amount of rabbit recipes, it is still easy to find rabbits in stores and restaurants and is commonly hunted or trapped (as I used to do when I was young), but some of those recipes can be difficult to adapt to the American palate, as we use wine or mustard in many rabbit recipes, but the results are amazing.
Paté or mousse is another way for French to eat rabbit, but no widely accepted here.
I am thinking changing my obscure youtube cooking channel, from basic, everyday food recipes, to "rabbit only" recipes. But that is just a thought so far.
Here is what is left of my cooking channel :
https://www.youtube.com/channel/UCQ9ZB9FbJJLB1k4oCXe3wuA/videos

 

[Baymule]

Sounds like you have some very creative and delicious recipes. Pork fat would moisten up the dry meat. I think 30% sounds right. Is this going to be pan or stuffed sausage? Steamed, fried or smoked? Mmmm…..that is sounding better and better!

 

[GypsyG]

Thanks. I will check with Pastor Dave.

As younger rabbits are concern, so far I have adapted many chicken marinades and chicken recipes with very good results.
As I am also French, I am capable of translating French recipes from French and Canadian internet.
France has a large amount of rabbit recipes, it is still easy to find rabbits in stores and restaurants and is commonly hunted or trapped (as I used to do when I was young), but some of those recipes can be difficult to adapt to the American palate, as we use wine or mustard in many rabbit recipes, but the results are amazing.
Paté or mousse is another way for French to eat rabbit, but no widely accepted here.
I am thinking changing my obscure youtube cooking channel, from basic, everyday food recipes, to "rabbit only" recipes. But that is just a thought so far.
Here is what is left of my cooking channel :
https://www.youtube.com/channel/UCQ9ZB9FbJJLB1k4oCXe3wuA/videos

Awesome YouTube channel!

It would be awesome to see a channel of all rabbit recipes! We eat way too much rabbit and dumplings, fried rabbit, and sweet and sour rabbit at my house. I'd love to expand my repertoire!

 

[Vay]

I chop those up (cooked) with bacon, onions, garlic and mix it with bread stuffing into mushroom caps... I'm particularly fond of the flavor pairing of rabbit with sage or tarragon

 

[Suburban Rabbits]

30% pork fat seams even better Baymule. It will be stuffed sausage and probably pan fried. But smoked sounds absolutely delicious.

 

[Suburban Rabbits]

Thank you GypsyG. You are not alone, as it seams that we are all looking for more rabbit recipes but can't seam to find them easily.
As of now, I have already done some research and have come up with shy of 30 unique rabbit recipes, but time is what takes the most to make YT videos. And I also have a gun channel that, to my surprise, is starting to do very well. So I am torn apart between that gun channel and starting a new rabbit recipe channel, but sadly I only have the time for one.

 

[Suburban Rabbits]

I chop those up (cooked) with bacon, onions, garlic and mix it with bread stuffing into mushroom caps... I'm particularly fond of the flavor pairing of rabbit with sage or tarragon

I like that recipe very much and would like to try it.
With some of those ingredients requiring different degree of cooking times, do you mind me asking how long do you cook the final product, in what shape and form and where do you cook it? Thank you Vay.