Rabbit Sausage with Mustard Garlic Aioli and Pancetta

Sam Kohler

Traditionally, people think rabbit is strictly for fine dining tables, but the reality is you can enjoy rabbit anytime of year for any meal. This recipe is a way to dress up the Gamekeeper Butchery Rabbit with White Wine Sausage that will be an awesome addition to any cookout. 

Ingredients

Mustard Garlic Aioli 

• 4-6 tablespoons of Hard Ground Mustard
• 1 bulb of Garlic 
•  2 tablespoons of lemon Juice 
• 4 egg yolks 
• salt 
• pepper 
• 1-2 cups of Neutral oil (Grape seed or Vegetable) 

1 Package of diced Pancetta or Prosciutto

Instructions

1. To make the Aioli begin by setting your oven to 400 F and cutting the top end of the bulb of garlic off.
2. Drizzle Olive Oil on the top of the garlic cloves and then rap the bulb in tinfoil and bake for 40 minutes in the oven. 
3. Once done, remove the 4-8 garlic cloves (depending on how garlicy you want your aioli) and place them in a blender with the lemon juice, egg yolks, and hard ground mustard. 
4. Begin to blend the ingredients and begin to slowly drizzle in oil into the blender. (Make sure you don’t dump in the oil to guarantee the right consistency). 
5. Drizzle the oil in until the right consistency is achieved. 
6. Add salt and pepper to the Aioli until you get the right taste you desire and don’t be afraid to add a tablespoon of white sugar if you think it needs a little sweet note. 
7. Take the package of diced pancetta or prosciutto and fry it in a pan on medium heat until golden brown. (Bacon is a fine substitute too) 
8. Once the pancetta is cooked and the excess oil is drained on a paper towel;  add the aioli to the top of a grilled or pan fried rabbit sausage and sprinkle on pancetta. 
9. Finally, take a bite and enjoy!