Doc Holliday Posted October 28, 2009 Report Share Posted October 28, 2009 Apologies for posting this here but I couldn't find another section where it would be apt. I'm looking to make a game terrine (or 2) for Crimbo & New Year. I asked my usual game guy if he could get me some game livers. Duck, pigeon, rabbit and what ever else he could lay his hands on. He said that some of them can be quite bitter especially the duck livers. He said it's due to the gall bladder (which kind of makes sense) but then how do we end up with duck liver pate etc? Has anyone else heard of this? And does anyone know how the get the gall bladder out or get rid of the bitterness? I know for chiken livers you generally leave them to soak in milk for 24 hours or so to address this. I'd also like to know if any/all game livers are also fit for consumption. I had always assumed they would be but you know what they say about assumptions... the mother of all **** ups! Thanks in advance. Doc. Quote Link to comment Share on other sites More sharing options...
PaulABF Posted October 28, 2009 Report Share Posted October 28, 2009 I've made mu own pate using rabbit livers. The first attempt had a bitter undertone and was very strong. The second time, I soaked the livers in milk for about 6 hrs and added a touch of cream at the end. A lot better. With the livers, when you cut them up, there's a little green sac in the middle - ensure you remove this and any other tubes etc until you've just got succulent livers. Any white spots or major discolouring on the liver then discard it. Quote Link to comment Share on other sites More sharing options...
John_R Posted October 28, 2009 Report Share Posted October 28, 2009 I don't find any of the livers you mention bitter at all, least of all chicken livers. Rabbit livers fried up with the kidney and heart and chopped onions are a fave. The only time I thought a liver was not too nice was from a pheasant after hanging it. The recipe I chose to try included the liver, and that was too bitter. Paul is correct about the gall bladder, and make sure you don't break it or the liquid will taint the liver. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 30, 2009 Report Share Posted October 30, 2009 Read This Topic and all will be revealed Quote Link to comment Share on other sites More sharing options...
Doc Holliday Posted October 31, 2009 Author Report Share Posted October 31, 2009 Thanks for that Henry. Very much appreicated. Quote Link to comment Share on other sites More sharing options...
Beardo Posted October 31, 2009 Report Share Posted October 31, 2009 not seen that thread before, nice work Henry Quote Link to comment Share on other sites More sharing options...
smiiithy Posted November 19, 2009 Report Share Posted November 19, 2009 I had a lovely duck liver pâté on the Tasting Platter at the Snowy Owl in Cramlington last night. Its part of the Inn Keepers Lodge chain but not sure if the food varies from place to place. I can't remember trying duck pâté before and enjoyed it very much. They also had a fishbowl marked "Put your business card in for a chance to win a free meal for two" so I threw in a VistaPrint Free pest control card which I got to give out to farmers and land owners. Also at Halloween I had a pork, duck and cranberry terrine with onion chutney at the Treehouse Restaurant and that was really tasty. Would love to make my own some time. Quote Link to comment Share on other sites More sharing options...
pyr8 Posted November 19, 2009 Report Share Posted November 19, 2009 river cottage tonight he made a pate and haggis with rabbit offal the wvs liked it. Quote Link to comment Share on other sites More sharing options...
henry d Posted November 20, 2009 Report Share Posted November 20, 2009 river cottage tonight he made a pate and haggis with rabbit offal the wvs liked it. Rabbit Haggis Recipe Rabbit Rillets obviously you can use Woodpigeon or old Pheasant instead of rabbit Quote Link to comment Share on other sites More sharing options...
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