1 teaspoon salt
1 teaspoon ground black pepper
1 (10 ounce) can rabbit or pig meat
1 teaspoon dried sage
1 cup cooked white wine
1 cup beef broth
1 1/2 cups water
2 pounds rabbit, cut into 2 inch pieces
3 onions, chopped
1 cup turkey meat broth
1 cup heavy cream
1 (7 ounce) can tomato sauce
Lay the rabbit pieces out on a piece of waxed paper and press them into the bottom of a mini muffin pan or large baking dish. Pour the whiskey, dill weed, and salt and pepper into the top of the pan and pour in the wine, beef broth, and water. Let stand for 15 to 35 minutes, then drain and return to pan.
In a large saucepan, saute the sage in the prepared pan water for about 5 minutes, stirring frequently.
Add the cooked rabbit pieces and roux with sage and pepper. Bring to a roll or fold in, then spoon over the sage and pepper.
Cook over low heat for 5 minutes, stirring constantly. Cool and lay flat. Place the pan on a flat surface. Top with pastry cream and place on a baking sheet or foil to cool completely.
Place the foil layer on top of the foil and rub the salt and pepper mixture onto the foil sides. Stick on foil again, then seal foil and refrigerate overnight.
In the morning, fill jars and jars with water. Bring jars from the refrigerator to a rolling boil. Boil lid off and drain 1/2 cup water (saving it for another use) to power the sterilizer.
While the jars are boiling, in a large saucepan, combine the brown sugar, 2 tablespoons prepared horseradish, 2 teaspoons prepared mustard, tomato sauce, and cooked rabbit pieces. Bring to a boil over medium heat, stirring frequently, for 5 minutes. Remove from heat and let cool to room temperature. Pour any remaining water into a separate small bowl to cover the jar.
Remove lids from jars. Return lids to jars, removing lids. Fill lids with a 1/2 of the meat liquid. Bring jars to a boil and cover them tightly with foil. Steam jars for about 15 minutes and remove foil. Strain and cool on a wire rack.