Rabbit Liver Recipes

RABBIT TERRINE

Rabbit terrine image

A terrine is a special occasion dish that will take a while to make but is worth every bit of effort. Flavoured with ginger, garlic and all spice, this recipe makes a delicious rabbit version that is so much better when homemade

Provided by Charlotte Morgan

Categories Starter

Time 2h30m

Yield Serves 8

Number Of Ingredients 13

Ingredients

500g pork mince
300g rabbit, diced into 1cm pieces
2 cloves garlic, crushed
2 shallots, finely chopped
grated to make 2 tsp ginger
a pinch allspice
1 sprig thyme, leaves stripped
a good slug Pedro Ximénez sherry or brandy
50g shelled pistachios
12 slices streaky bacon
for the terrine butter
2 bay leaves
to serve toast and cornichons

Steps:

Mix all the ingredients except the bacon, butter and bay leaves in a bowl and season well. Leave to marinate for at least 2 hours, or overnight.
Heat the oven to 180C/fan 160C/gas 4. Bash each piece of bacon to make it thin, using either a rolling pin or the flat of a knife. Line a 1kg terrine with baking parchment and butter it well. Put the bay leaves in the base and then lay the bacon across, leaving the ends hanging over the edges. Spoon the mince mix into the terrine and fold the overhanging bacon over it. Cover the top of the tin with foil, then wrap the whole terrine tightly in more foil.
Put the terrine in a roasting tin and add boiling water until it comes halfway up the side. Slide the tin carefully into the oven and cook for 1¼ hours. Check the terrine is cooked by inserting a skewer into the centre; it should come out feeling too hot to touch comfortably. Lift the terrine out and cool completely before chilling until you need it.
To serve, unwrap the foil and gently turn out the terrine. Peel off the paper and tidy up the outside. Slice and leave for 10 minutes so it loses its chill before serving. You need to eat the terrine within 2 days if you want it to look its best. (Without the addition of preservatives, meat will look greyer.)

Nutrition Facts : Calories 293 calories, Fat 19.6 grams fat, Carbohydrate 1.7 grams carbohydrates, Fiber 0.8 grams fiber, Protein 26.4 grams protein, Sodium 1.2 milligram of sodium

RABBIT LIVER AND ONIONS

Rabbit Liver and Onions image

Adapted from Raising-Rabbits.com. The original recipe called for livers and hearts, but I just used livers. There are a lot of onions, but the more onions the better for liver and onions.

Provided by sheepdoc

Categories Rabbit

Time 22m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 rabbit, livers
2 -3 onions, chopped
2 -3 garlic cloves, minced
2 tablespoons butter
1 pinch thyme
salt
pepper

Steps:

Slice livers in 1/2" slices.
Melt butter on medium heat.
Saute onions, garlic, thyme, salt and pepper about 5 minutes.
Add the liver strips, lower to a simmer, cover, and cook about 6 minutes, stirring occasionally. .

Nutrition Facts : Calories 50.1, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.4, Carbohydrate 3.8, Fiber 0.6, Sugar 1.6, Protein 0.5

GRANNY'S RABBIT IN LIVER SAUCE

Granny's Rabbit in Liver Sauce image

Provided by Food Network

Categories main-dish

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 16

Ingredients

1/2 rabbit
3 cloves garlic, chopped
1 onion, chopped
Olive oil, for cooking
1 liter (2 cups) chicken stock
1 cup tomato sauce
7 grams (1/4 ounce) almonds
7 grams (1/4 ounce) hazelnuts
1 teaspoon herbes de Provence
1 teaspoon paprika
2 rabbit livers
2 tomatoes, chopped
1 bay leaf
1/2 loaf hard/stale baguette, cut into 8 slices
Pinch salt
Pinch black pepper

Steps:

Cook the rabbit on the grill until cooked through.
Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.

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