hendersons Posted August 23, 2011 Report Share Posted August 23, 2011 (edited) I have been asked to put up a few recipes from a recent gathering. I will start with this and try and put up a few others in coming days. Ingredients 250g unsalted butter 250g rabbit livers 1 glass of port 2 eggs sprig of fresh thyme 2 cloves garlic 1 shallot/ sml onion finely chopped pinch of pink salt/pottasium nitrate/salt peter (optional helps to keep it pink) salt and pepper for seasoning Take 50g of the butter and fry gently without colour the shallot, garlic and thyme. When the shallot is completely soft add the port.Bring to the boil for 1 minute then set to one side. melt the butter then set to one side. This is the important bit. Make sure all the hot things have had time to cool to room temp. Allow the rabbit livers to come up to room temp. you will now need a blender and a sieve. Start off by blending the livers with the port and onion, and then pour them into the sieve but do not push them through. Now blend the eggs and the butter and put them in the sieve. You can now start to push them through with a wooden spoon into a bowl. Whenit has all passed through the sieve give it another quick stir and season. Put the mix into whatever container you fancy and then put this into a bain marie of boiling water and then into a oven at 110c. Cook until it stops wobbling when you give it a shake. Leave to cool then spread it on a bit of toast with some nice chutney Hope this is ok Nick Edited August 23, 2011 by hendersons Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted August 26, 2011 Report Share Posted August 26, 2011 Cheers Nick. I can taste it now. Quote Link to comment Share on other sites More sharing options...
silver pigeon 3 Posted August 26, 2011 Report Share Posted August 26, 2011 cheers Nick, if you get a chance could you post the pigeon and chorizo dish i thought it was fantastic. Quote Link to comment Share on other sites More sharing options...
Pole Star Posted August 26, 2011 Report Share Posted August 26, 2011 I have been asked to put up a few recipes from a recent gathering. I will start with this and try and put up a few others in coming days. Ingredients 250g unsalted butter 250g rabbit livers 1 glass of port 2 eggs sprig of fresh thyme 2 cloves garlic 1 shallot/ sml onion finely chopped pinch of pink salt/pottasium nitrate/salt peter (optional helps to keep it pink) salt and pepper for seasoning Take 50g of the butter and fry gently without colour the shallot, garlic and thyme. When the shallot is completely soft add the port.Bring to the boil for 1 minute then set to one side. melt the butter then set to one side. This is the important bit. Make sure all the hot things have had time to cool to room temp. Allow the rabbit livers to come up to room temp. you will now need a blender and a sieve. Start off by blending the livers with the port and onion, and then pour them into the sieve but do not push them through. Now blend the eggs and the butter and put them in the sieve. You can now start to push them through with a wooden spoon into a bowl. Whenit has all passed through the sieve give it another quick stir and season. Put the mix into whatever container you fancy and then put this into a bain marie of boiling water and then into a oven at 110c. Cook until it stops wobbling when you give it a shake. Leave to cool then spread it on a bit of toast with some nice chutney Hope this is ok Nick Sounds great Nick but errr is not potassium nitrate/salt peter one of the same ? & I understand is no longer generally avaliable to the public due to EU regs ? , as in high dose's its said to cause cancer ??. Its alo the third ingredient for black gun powder , thats what I use to get it for ! & before any one says NICK NICK I was not making it in the UK . I have to shoot stacks of rabbits up here so I must give that recipe a go , will try it with goose livers as soon as the season opens . Pole Star Quote Link to comment Share on other sites More sharing options...
hendersons Posted August 26, 2011 Author Report Share Posted August 26, 2011 Yes it is the same thing, I just thought I would give the different names it is known by. As far as it being illegal is concerned I have no idea. I have no problems getting hold of it and all of my suppliers advertise selling it quite freely, which is something they dont normally do if it something a bit dodgy. Is there some sort of regulations as regards to quantity you can use? The environmental health guy has been with me when I've made it with chicken livers in the past and he's normally very quick to pick up on anything like that he really does love his job. If you are concerned about it just leave it out. It doesn't make a lot of difference it just helps the colour (it turns a bit grey if you don't use it). I will do a bit more looking into it though now you have said it as I would hate to be doing anything illegal. It would work very well With goose liver I think. I've tried using the same recipe for other livers and it Is good with chicken and pork but venison and lamb are definate no nos. Give it a go and let me know how you get on Many thanks nick Quote Link to comment Share on other sites More sharing options...
bakerboy Posted August 26, 2011 Report Share Posted August 26, 2011 This will be made on my return from holiday. I will post the Bread recipes early next week. Quote Link to comment Share on other sites More sharing options...
Pole Star Posted August 28, 2011 Report Share Posted August 28, 2011 Yes it is the same thing, I just thought I would give the different names it is known by. As far as it being illegal is concerned I have no idea. I have no problems getting hold of it and all of my suppliers advertise selling it quite freely, which is something they dont normally do if it something a bit dodgy. Is there some sort of regulations as regards to quantity you can use? The environmental health guy has been with me when I've made it with chicken livers in the past and he's normally very quick to pick up on anything like that he really does love his job. If you are concerned about it just leave it out. It doesn't make a lot of difference it just helps the colour (it turns a bit grey if you don't use it). I will do a bit more looking into it though now you have said it as I would hate to be doing anything illegal. It would work very well With goose liver I think. I've tried using the same recipe for other livers and it Is good with chicken and pork but venison and lamb are definate no nos. Give it a go and let me know how you get on Many thanks nick Yes Nick I think there is a limit on the quantity you can use due to EU regs & I understand it is still avaliable from specialist suppliers but the last times I tried to get it from high st chemists I was told it was no longer avaliable . As I am sure you are aware it is also used to keep the colour in hams & sausages . Perhaps you can ask your supplier or the environmemtl heathl chap for any imfo on this . Regards Polr Star . ps will try it out soon Quote Link to comment Share on other sites More sharing options...
stripey999 Posted August 28, 2011 Report Share Posted August 28, 2011 Thats great Nick thanks. Can't wait for the others. Quote Link to comment Share on other sites More sharing options...
activeviii Posted August 31, 2011 Report Share Posted August 31, 2011 Sounds great Nick but errr is not potassium nitrate/salt peter one of the same ? & I understand is no longer generally avaliable to the public due to EU regs ? , as in high dose's its said to cause cancer ??. Its alo the third ingredient for black gun powder , thats what I use to get it for ! & before any one says NICK NICK I was not making it in the UK . I have to shoot stacks of rabbits up here so I must give that recipe a go , will try it with goose livers as soon as the season opens . Pole Star most toothpaste contain Potassium nitrate in varying levels. cornbeef and salami have it in as well to give the meat the pinky hue. but now i have read up a little more on it. tree stump remover and tobacco to keep and even burn. ummm! yer. anyone what a half used tube of sensodyne tooth paste Phil. Quote Link to comment Share on other sites More sharing options...
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