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Rabbit & Pork Bratwurst Recipes
Baked Rabbit & Pork Bratwurst with Roasted Cabbage Wedges, Carrots, Celery, and Onions
Ingredients
- 4 rabbit & pork bratwurst
- ½ small head of cabbage, cut into 4 wedges
- 2 carrots, cut into large pieces
- 2 celery ribs, cut into large pieces
- 1 small onion, cut into 4 wedges
Directions
- Preheat oven to 400°F (200°C).
- Place cabbage, carrots, celery, and onion in a baking dish. Lightly spray with cooking spray.
- Roast veggies in the oven for 1-1½ hours until soft but not mushy and lightly browned.
- Place bratwurst on top of veggies for the last 20 minutes to brown and warm through.
Dijon Mustard Vinaigrette:
- Combine Dijon mustard with apple cider vinegar.
- Add dried basil, Italian seasoning, garlic powder, and onion powder to taste.
- Mix until well combined.
Balsamic Tomato Vegetable Stew with Rabbit & Pork Bratwurst
Ingredients
- Leftover balsamic tomato sauce and veggies (from Lamb Shank recipe), thawed
- ⅓ cup water (adjust to preferred thickness)
- 1 tsp dried basil
- 1 tsp Italian seasoning
- ¼ – ½ tsp red pepper flakes (optional)
- ¼ tsp ground cumin
- 1 link leftover rabbit & pork bratwurst, sliced
Directions
- Place the thawed balsamic tomato sauce and veggies into a medium pot.
- Add ⅓ cup water (or more for a thinner stew).
- Add dried basil, Italian seasoning, red pepper flakes, and ground cumin.
- Add the sliced bratwurst to the pot.
- Mix until well combined and bring to a boil.
- Reduce heat and simmer until ready to serve.