My cookbook collection is ever so much more complete and extensive than my gardening book collection. I went upstairs and riffled through American, German, Hungarian, and Gascon cookbooks.
These are the ones with recipes for rabbit (or hare, the larger wild animal) or wild duck. Some of these volumes may be out of print; I originally purchased them in used-book stores, and the books were fairly old already. They may be available in a public library, though.
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Foie Gras, Magret, and Other Good Food from Gascony. André Daguin and Anne de Ravel, 1988, Random House, New York, NY. ISBN 0-394-67027-8.
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The Cuisine of Hungary. George Lang, 1971, Bonanza Books (a division of Crown Books), New York, NY. ISBN: n/a. Library of Congress Catalog Card No. 72-162976.
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The Joy of Cooking. Irma S. Rombauer and Marion Rombauer Becker, 1975, Bobbs-Merrill Co., Inc., Indianapolis and New York. ISBN 0-672-51831-7.
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The Joy of Cooking. Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, 2006, Simon & Schuster, Inc., New York, NY. ISBN 0-7432-4626-8.
Earlier editions of
The Joy of Cooking, e.g., immediately post-World War II, gave a lot of information on game animals, as hunting was more popular/necessary among a larger % of the population then. If you can find earlier copies, whether in the library or in a used-book store, there will be additional recipes which fell out of favor by the mid-'70s edition.
However, in none of these books did I find anything on grinding the meat. There wasn't anything in my German recipe books, either, in English or in German.
Cynthia