CAROL
HEUSCHKEL
WINSTED,
CONNECTICUT
As a palate-
pleasing alternative
to traditional
pork sausage,
my husband and
I created this
lower-fat version.
It’s moist, flavorful
and delicious. We
especially enjoy
it for breakfast
or brunch.
HUNTING & FISHING COOKBOOK
RABBIT BREAKFAST SAUSAGE
rabbit breakfast
sausage
1 dressed and boned rabbit
( 6 pounds), cut up
2 teaspoons salt
11⁄ 2 teaspoons rubbed sage
11⁄ 4 teaspoons white pepper
3⁄ 4 teaspoon ground nutmeg
1⁄ 2 teaspoon ground cinnamon
1 cup finely chopped peeled tart
apple
2 tablespoons vegetable oil
[ 1] In a bowl, combine the first six ingredients; mix well. Cover and refrigerate overnight.
[ 2] In a meat grinder or food processor,
process the mixture in small batches until
coarsely ground. Stir in apple. Shape into 16
patties, 3 in. each.
[ 3] Heat oil in a skillet; cook patties over medium heat for 5 minutes on each side or until
sausage is browned and inside is no longer
pink. Yield: 8 servings.
pheasant in
mustard sauce
JOAN MIHALKO
ELKTON, SOUTH DAKOTA
Until I met my husband, an avid hunter, I’d never
cooked or eaten pheasant. I tried several different
recipes before creating this one using our favorite
ingredients.
2 boneless skinless pheasant
breast halves
1⁄ 4 teaspoon salt
1⁄ 8 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon butter
1⁄ 4 cup chopped onion
1 garlic clove, minced
1⁄ 2 cup chicken broth
2 tablespoons lemon juice
3 tablespoons Dijon mustard
3⁄ 4 teaspoon dried marjoram
Hot cooked rice
