flash Posted March 30, 2007 Report Share Posted March 30, 2007 after shooting a rabbit at the weekend, gutted it as usual and got the liver out, dad was wandering if any of u lot have any recipes for it, cheers flash Quote Link to comment Share on other sites More sharing options...
pin Posted March 30, 2007 Report Share Posted March 30, 2007 You need a good few livers to make it worth the while doing it. The simplest and I think best way to do it is gently fry the livers in clarified butter, then add a glug of brandy a few shallots or onions and garlic (clove of garlic for about 5 good adult livers). Dump the lot in the food processor and blend with some fresh double cream, season with salt and pepper and add a good grate of nutmeg for good measure. Once done scrape out into ramekins, cover and leave in the fridge at least overnight to mature. If you want to keep the pate you can cover the ramekin with clarified butter to seal it and it will keep a week or more like that. Quote Link to comment Share on other sites More sharing options...
Deeks Posted April 10, 2007 Report Share Posted April 10, 2007 Hi.... I just killed a couple of big bucks over the weekend. Big ole' livers too. I just pan fried them (one and a half to two minutes at high heat) in butter and garlic and put them in a sandwich. It was beautiful ! Quote Link to comment Share on other sites More sharing options...
pin Posted April 11, 2007 Report Share Posted April 11, 2007 Delicious! I would leave it to 30 seconds a side at the most, you want them nice and pink in the middle. For that though I make sure they are absolutely perfectly coloured and the rabbit they came from is in top condition. One of the best ways to tell how healthy a rabbit is (was) is his teeth. They shouldn't be too long and should be clean from constant grazing, any discolouration could well indicate poor diet or digestive problems. Rabbits can't vomit and they have very fragile digestive systems which need to keep working constantly to work properly. If they don't eat every few hours or so the bacteria in their stomachs will suffer and they then can't get the nutrients from their food. If the digestive system slows or stops they will probably die. Worth keeping an eye out for, the ones we shoot are the ones that didn't run away, and there might be a good reason for that Quote Link to comment Share on other sites More sharing options...
peter-peter Posted April 11, 2007 Report Share Posted April 11, 2007 after shooting a rabbit at the weekend, gutted it as usual and got the liver out, dad was wandering if any of u lot have any recipes for it, cheers flash get a bit of bacon same weight as livers cut into small bits and fry in its own fat. cubed lardons of dry cure bacon is best, (I make my own) add garlic to pan one or 2 or cloves put in livers to seal not long you want em moist then put a capful of brandy into the hot pan and flame till flame goes out. add salt and black pepper to taste with a small spoon of port wine. after 1 minute partly liquidise leaving a few lumps in put back in pan and simmer 10 mins pot into a dish or ramekins and cover with gee or clarified butter. let it cool and refridgerate. if youv'e covered it well it will keep a couple of weeks or more Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted April 11, 2007 Report Share Posted April 11, 2007 after shooting a rabbit at the weekend, gutted it as usual and got the liver out, dad was wandering if any of u lot have any recipes for it, cheers flash get a bit of bacon same weight as livers cut into small bits and fry in its own fat. cubed lardons of dry cure bacon is best, (I make my own) add garlic to pan one or 2 or cloves put in livers to seal not long you want em moist then put a capful of brandy into the hot pan and flame till flame goes out. add salt and black pepper to taste with a small spoon of port wine. after 1 minute partly liquidise leaving a few lumps in put back in pan and simmer 10 mins pot into a dish or ramekins and cover with gee or clarified butter. let it cool and refridgerate. if youv'e covered it well it will keep a couple of weeks or more Quote Link to comment Share on other sites More sharing options...
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