Tuesday, 26 April 2011


Rabbits are available all year round, and are even considered to be pests to rural farmers. The heart, liver and kidneys of the rabbit are all edible, and very delicious. Rabbits are suitable to farm and rear in both rural and urban environments, and are reasonably simple to keep. If you can get beyond the idea of eating Thumper, then you will find the meat to be texturally very similar to chicken, but leaner and more flavoursome. Rabbit liver is especially tasty, and this recipe for rabbit liver pate, brings out the subtler flavours of the game.


2 Rabbit livers
1 White onion, diced finely
Handful of parsley stalks
Pinch of ground nutmeg
Good quality cider
50 grams salted butter
250 ml whisked double cream
Salt & pepper to season


Fry the onion in some oil with the parsley stalks, until the stalks wilt and the onions start to turn brown. Add the livers to the pan and sear on either side, then add the cider to the pan and a pinch of nutmeg. After the sauce has reduced, and the livers are coloured, but not entirely cooked, drain and blend with the butter in a food processor. Once blended to a fine consistency, fold into the whisked cream. Once the mixture is evenly mixed, pour into ramekins, and leave to set in the fridge for 4 hours. Serve with crusty bread, or oat cakes.

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