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7 pounds of rabbit liver...poor Bugs!


gfron1
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I recently received 7 processed rabbits as I delve deeper into my local food commitment. Part of the deal was that I would get all of the livers from their full processing. I ended up with 7 pounds of it. I'm not a huge fan of liver to begin with, so any ideas for me? I never realized that their livers would be so large!

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That is a lot of liver!

You could make mousse but it does not always keep well.

You could pan fry them and make various sauces to go with them (e.g. mustard and cream, port wine and shallots, deviled sauce...)

I guess you could even make liver sausages with it.

Good luck!

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Last night on Bizarre Foods with Andrew Zimmer I saw him(himself) select rabbit livers and prepare them with a well known French chef. He sauted them lightly and did a pan reduction sauce of some kind as I recall. It was in the Paris episode. He commented on what a delicacy they were.

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Rob, did you get any rabbit kidneys in the deal? They can be a real treat when treated well. Arkansas has famous free range organic rabbit kidneys that have shown up on some fancy menus.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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:/ No. I didn't think to ask. I can get whatever I want from these folks. They process about 50 rabbits every other month and discard most of the insides. Theirs are non-certified organic, free-range -meaning they have a big ass yard that's fenced very well.
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  • 2 weeks later...

from dockhl's recommendation:

I set out to make a patè - my first ever. I added some brandy, currants and braised apple. I formed it in a PVC pipe to make a round.

gallery_41282_4708_4646.jpg

And then served it with a ginger pulp triscuit and baby carrot candied with palm sugar and sechuwan pepper, and asparagus espuma.

gallery_41282_4708_24116.jpg

I'm not a fan of liver, but almost all of the guests said this was the best patè they had ever had and this is the dish they were talking about after the meal.

You can see the full meal HERE.

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  • 2 years later...

What are your favourite recipes that use rabbit liver?

After pretty much giving up on finding rabbit in Denmark, I more or less stumbled over one, in the city's most overpriced supermarket. It was frozen, imported, and frankly, on the small side, but The Splendid Table has a rabbit recipe that I adore ('Giovanna's Wine-Basted Rabbit'), so I coughed up the approximately USD20, and took home my prize (yes, things cost a lot here).

Included with the rabbit is its liver (I had no idea rabbits had such wacking great livers!), and I have no idea of what to do with it (it doesn't figure into the recipe I'm making): One of the forum's sages enjoined me to not refreeze it, which makes sense, but does mean I need to figure out what to do with it now.

Do rabbit livers have a flavour that lends itself to, say, appetizers of some sort?

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

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Paté?

Off-the-cuff suggestion.

Take a couple of ordinary pork sausages. (More if appropriate.) Empty them into a processor/blender, add the liver and and blitz together.

Then mix that paste with some minced pork and a some coarsely chopped pork belly for textural variation.

Mix in any any scraps, trimmings and leftovers from the rest of the rabbit ... (cooked or raw).

Season to taste.

Maybe fry off a teaspoonful or two to check and adjust the seasoning.

I'd probably think of adding some garlic, mixed herbs and nutmeg - but you don't want to drown the rabbit's flavour.

Cook gently to a core temperature of about 62C ... and cool, pressing if you choose to.

Edited by dougal (log)

"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

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A friend of mine snares rabbits and eats some of the giblets. I've seen a bag of frozen livers in his freezer which I think get treated like chicken livers - fried up with onions, etc. I've not tried them.

I did have Arkansas rabbit kidneys at a nice restaurant in Chicago a while back. I remember seeing the sous fussing over these tiny organs.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

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Funny, the only time I've cooked rabbit liver, it was with ONE liver, just like you. It came with the rabbit. I made a terrine of the rabbit meat with pork sausage, cognac, pistachios, thyme, juniper berries, and bay leaf. The whole rabbit liver went into the middle of the terrine, very decorative and tasty too. If you feel like making a terrine, you could probably substitute chicken breast for the rabbit meat, and the terrine would still taste good.

Or, you could make a cook's treat of the single liver: saute it in butter with a chopped shallot and S&P, deglaze the pan with a little white wine, and finish the dish with a few drops of balsamic vinegar and chopped parsley. You can eat this plain or mash it up and spread it on toast. As far as I can remember, rabbit's liver is pretty mild, like chicken liver.

Or, you can buy some chicken livers, add it to your single rabbit liver, and make Tuscan Chicken Liver Sauce from Judy Rodgers of Zuni Cafe in SF. I like garlic and chopped parsley in my sauce, too. My notes say to watch out for oversalting. Those capers and anchovies are pretty salty. The recipe is here:

http://events.nytimes.com/recipes/10924/2002/08/21/Tuscan-Chicken-Liver-Sauce/recipe.html

Edited by djyee100 (log)
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WoW

what an erudite site!

:laugh:

I have the Splendid Table and have made that same Rx Is one of the more Unusual cookbooks I own.

sorry cant remember Liver Issues. My Cats probably got it. They Love liver. I dont unless its in a Pate or Mousse someone else made.

what about a Liver Mousse?

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