Rabbit & Sage Meatballs


  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 3 cups bread crumbs
  • 1½ lbs ground rabbit
  • ½ lb ground pork butt
  • ¼ cup milk
  • 1½ tablespoon Dijon mustard
  • 2 sprigs sage leaves chopped
  • 2 sprigs parsley chopped
  • 1 cup Parmesan, grated
  • 2 eggs
  • Olive oil (for cooking)


  • Preheat oven to 350°F.
  • Over a low heat, sweat the onion and garlic in the butter, season lightly with a pinch of salt. Cook for approximately 10 minutes. Set aside and allow mixture to cool.
  • In the meantime, soak the bread crumbs in milk until the milk is fully absorbed.
  • When the onions are at room temperature, mix in the remaining ingredients. Season the mixture with a pinch of salt and pepper. Roll meatballs to approximately the size of a ping pong ball.
  • Heat sauté pan and add 2 tablespoons of olive oil. Sear the meatballs 1-2 minutes on each side. When meatballs are browned on all sides, remove from pan and drain on paper towel.
  • Set the drained meatballs on a lightly oiled baking sheet.  Bake at 350°F for 5 minutes, rotate the meatballs and bake for an additional 5 minutes. When meatballs are finished transfer them to sauce and hold warm until ready to be served.

Morel mushroom gravy

  • 2 cups prepared chicken stock (you can also make your own stock from rabbit bones)
  • ½ oz dried morel mushrooms
  • ¼ Cup diced yellow onion
  • 2 cloves minced garlic
  • ¼ cup roux
  • ¼ cup cream
  • 2 TBS soy sauce
  • 1 TBS Worcestershire
  • 1 tsp fresh thyme leaves


  • Salt and pepper to taste
  • Add stock to sauce pan and bring to a simmer. Add dried morels and allow them to steep until soft. Approx. 15 minutes.
  • In same pan used to sauté meatballs add onion and garlic and sauté over medium heat.
  • Deglaze pan by adding stock and mushrooms. Stir in roux and reduce to a simmer. Add soy sauce, Worcestershire, cream and fresh thyme leaves. Continue to simmer until thick and creamy. Stir occasionally to prevent lumps.
  • Season with salt and pepper.

*Makes approx. 20 meatballs. Enough to feed 4-6 people