Rabbit Meatballs with Brussel Sprouts




I just got back from another great trip in the Midwest to see my family for a pre-Thanksgiving celebration.

Since it was November in Iowa, the only foraging that was done was digging in my sister’s freezer. Her freezer, however, isn’t the typical one; it’s a goldmine for adventurous eaters. Just a shallow dig found both ground and whole-roast rabbit, chicken hearts, and lamb liver. (I’m sure if we could have dug further, we would have found some breastmilk in there, too.) We consumed it all (expect the breastmilk, that is). And it was delicious.


1 lb ground rabbit
1/2 lb ground pork
1/2 c breadcrumbs
3 T Dijon mustard
1 egg
1 t ground sage
1 lb brussel sprouts
1 c red wine
1 c beef stock


First, combine the red wine and stock in a saucepan on the stove. Simmer for at least 30 minutes, or until it has reduced by half. While this is simmering, combine the ground rabbit and pork, egg, mustard, breadcrumbs, sage, and S&P in a bowl. Mix well, then form into meatballs, about one inch in diameter. Place on an insulated cookie sheet.

Next, wash the brussel sprouts, and cut in half. Put these on a cookie sheet, cut side up. Drizzle with olive oil, and add S&P. Cook both the meatballs and the sprouts in the same oven at 350 for about half an hour. Once cooked, place the meatballs and sprouts in a bowl, and pour the sauce over it. Enjoy!



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