The Lowdown on Rabbit Liver
Like all animal liver, rabbit liver is a prized delicacy if prepared correctly.
Because it is so lean it is best paired with creamy pastured butter.
In this recipe the liver flavor is balanced with a little sweetness from dried fruit and the astringency from herbaceous rosemary.
Soaking Rabbit Liver in Milk
It’s easy to prepare liver to be delicious and palatable.
You may want to start by soaking fresh or defrosted livers in raw milk, or milk with a spoonful of yogurt added, for 12 to 48 hours.
The enzymes in the raw milk or yogurt help to soften the liver’s connective tissues and soaking pulls out excess blood and impurities leaving you with a clean and smooth flavor.
This step is beneficial but not necessary if you don’t have time to mess with it.
After soaking, be sure to rinse your liver well with clean cool water and pat dry.
Cleaning Rabbit Liver
Healthy rabbit liver is a uniform dark maroon color. The dark color is indicative of a lean grass-fed liver with very little fat.
Its lobes are more saucer-shaped than poultry liver but they have the same strands of connective tissues holding them together.
After soaking and rinsing, use a sharp knife to cut out any thick or tough tissues before cooking.
- 1 pound fresh rabbit liver, cleaned and dried
- 1 1/2 cup pastured butter, room temperature, divided
- 1 cup shallot, diced
- 1/4 cup cognac
- 1 cup dried apricots
- 2 tablespoons fresh rosemary leaves
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup aged balsamic
- In a large stainless steel frying pan melt 1/2 cup butter over medium heat. Once fully melted spoon the clear melted butter into a small bowl. Leave the white milk solids behind in the pan.
- Heat the pan and add the diced shallots. Cook the shallots until translucent.
- Add the liver in a single layer, sprinkle with the salt and pepper, and sauté gently. After about two minutes flip the liver over and sauté the other side. The liver should be cooked to about medium doneness.
- Add the cognac and deglaze the pan. Once most of the alcohol has evaporated remove the pan from the heat.
- Using a rubber spatula transfer the hot mixture into a bowl to cool.
- Once the mixture has cooled to room temperature add it and the fresh rosemary to your food processor and puree until smooth.
- Once smooth, incorporate the other 1 cup portion of butter in tablespoon-sized chunks.
- Add the apricots and pulse the food processor until the apricots are minced.
- Take the smooth pâté mixture and add it to four 12-ounce jars, leaving at least 1 inch of space at the top.
- Divide the aged balsamic between all the jars, creating a layer on top of the pâté.
- Divide the reserved clarified butter between all jars, making a layer on top of the balsamic.
- Garnish the top of each jar with a sprig of fresh rosemary.
- Seal the jars with a lid and refrigerate the pâté until fully set.
Pâté should be eaten or frozen within one week for best flavor.
Cognac can be replaced with white or rose wine, broth, or water.
Serve pâté with toast points made from a rich brioche-style sourdough bread or your favorite crackers.
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QO Organic Thick Aged Balsamic Vinegar of Modena |
Weck 746 1/5 Liter Tulip Jar, 12.5 Oz - Set of 6
Organic Dried Apricots, 8 Pounds - Non-GMO, Kosher, Unsulfured, Raw, Vegan, Bulk
Hardy VSOP Organic Cognac
UpGood Silicone Spatula Set
All-Clad D3 Stainless Cookware, 12-Inch Fry Pan With Lid, Tri-Ply Stainless Steel, Professional Grade, Silver
Cuisinart DFP-14BCNY 14-Cup Food Processor Custom, Brushed Stainless