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July 18, 2014

Rabbit Sausage

I spent the day grinding up rabbit meat to give me a few months of minced meat.

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Minced meat is one of those things that I love to have around. From one type of meat, you can produce so many different meals. The fact that we eat rabbit almost all the time (with an occasional pork interlude) means that variety of recipes is important. There are so many delicious rabbit recipes, but the ones with ground meat are often quickest and easiest.

So, when Abe butchered this week, I spent the rest of the day cutting up and mincing the whole lot (9 rabbits). I now have 9 bags of minced meat, each about 1.5 lbs. Should last a while.

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