Rabbit Chorizo

7 pounds- Rabbit Trim

3 pounds- Chicken Thigh Meat; boneless, skinless with fat

1/2 cup- Balsamic Vinegar

1/2 cup- Red Wine Vinegar

1/4 cup- Toasted Chipotle Chili Flakes

2 tablespoons- Chicken Broth

2 tablespoons- Kosher Salt

1/4 cup- Paprika

1/4 cup- Chili Arbol Molido; canned

2 tablespoons- Fresh Garlic; minced

1 tablespoon and 1 teaspoon- Mexican Oregano

2 tablespoons- Coarse Ground Pepper

1/4 cup and 1 tablespoon- Jalapeno Peppers; seeded, diced

1/4 cup- Chili Manzano

1/4 cup- Italian Flat Leaf Parsley; chopped

1/4 cup- Cilantro (Fresh); chopped

1 tablespoon- Thyme; dry

1 cup- Red Onion; chopped

Soak the dried Chipotle chilies in the red wine vinegar as you are getting the rest of the recipe ready. Mix all of the ingredients well then grind twice through a 1/4 inch plate. You can case in natural hog casings and hang in the walk in to dry. if you are going to smoke the sausage let hang to dry at least overnight, then smoke at 180 degrees F to an internal temperature of 160 degrees F.

Venison Burger

7 pounds- Wild Game Trim; cut into 1/2 inch cubes

3 pounds- Pork Butt; cut into 1/2 inch cubes

2 cups- Red Pepper and Green Bell Pepper; small dice

1 cup- Red Onion; small dice

2 cups- Celery; small dice

2 tablespoons- Garlic; minced

2-1/2 tablespoons- Kosher Salt

1/4 cup- Italian Flat Leaf Parsley; chopped

1/4 cup- Chives; thinly sliced

1 tablespoon- Black Pepper

2 tablespoons- Cajun Seasoning

3 tablespoons- Worcestershire Sauce

2 cups- Monterey Jack Cheese; (add last)

1 cup- Parmesan Cheese; shredded; (add last)

Mix the big game and pork well then grind with the 1/2 inch plate. Mix the rest of the ingredients well and add to the ground meat, mix well then grind with the 1/4 inch plate.

Yield: 40 servings

Grinding Up Big Game For Breakfast Sausage

7 lbs- Big Game Trim; cubed

3 lbs- Pork Butt; cubed

2+1/2 tablespoon- Kosher Salt

1 tablespoon- Ground White Pepper

2 tablespoon- Rubbed Sage

3 tablespoon- Fresh Ginger; minced

1+1/2 tablespoon- Nutmeg; ground

2 tablespoon- Fresh Thyme; 1+1/2 teaspoon dry

1/4 cup- Italian Flat Leaf Parsley; chopped

1/4 cup- Chives; thinly sliced

2 tablespoon- Red Hot Pepper Flakes

1/4 cup- Chicken broth; Savory Choice

Grind all meat through the 1/2 inch plate, fold in all the rest of the ingredients well, then regrind with the 1/4 inch plate. if you want to add cheese, fold in 2 cups last.

NYC Nutrition Analysis (per serving or yield until): water= 81.38 grams; calories= 176.2; protein= 27.48 grams; total fat= 6.33 grams; saturated fat= 2.35 grams; monounsaturated fat= 2.47 grams; polyunsaturated fat= 0.75 grams; cholesterol= 99.47 milligrams; carbohydrate= 0.55 grams; dietary fiber= 0.22 g; total sugars= 0.14 g; ash= 2.49 g; calcium= 19.64 mg; phosphorus= 237.9 mg; iron= 3.36 mg; sodium= 511.9 mg; potassium= 381.8 mg; magnesium= 28.33 mg; zinc= 3.39 mg; copper= 0.23 mg; manganese= 0.06 mg; vitamin A= 90.57 IU; vitamin E= 0.27 mg AT; thiamin= 0.43 mg; riboflavin= 0.53 mg; niacin= 6.56 mg; pantothenic acid= 0.28 mg; vitamin B6= 0.41 mg; folate= 6.49 ug DFE; vitamin B12= 5.4 ug; vitamin C= 1.11 mg; selenium= 21.13; vitamin K= 9.67 ug; refuse= 9.59% blocks carb: prot: fat= 0.0: 3.9: 2.1; ECC= 0.3; %cal as carb: prot: fat= 1:65:34; DietPoints= 4.

Yield: 40 servings