Fresh Rabbit Liver

Fresh Rabbit Liver

Thursday, March 11, 2010

Rabbit Liver Paté


Rabbit liver paté is good food and my newest delectable treat. Its umami ("oo-ma-mee") flavor, often translated as "delicious," "savory," or "brothy," had me and my friends hopping with pleasure this past evening when I served it alongside a crusty country sourdough rosemary laced bread that my friend carried to the party from Hungry Ghost Bread out in Northampton. 

Even if you're not into catching rabbits...you're still going to have to track down a good local butcher to locate fresh rabbit, because you will not find any at your local farmer's markets - a least I haven't - yet. I was determined to coax this critter out of hiding, but in order to do so - successfully, I needed a hunting  buddy with local knowledge.  

Lucky me! I met up with The Valley Locavore, Mary Nelen who was armed and loaded with revealing local information on uncovering and rooting out the source of all good things. And, of course, rabbit just happens to be one of those good things. Our hunt tracked us to East Street in Ludlow, not too distant, but in another neck of the woods, and the local Portuguese fish, meats and dry goods market - JR Butcher Shop.  

They had rabbit, all right!

I picked out two of the fat ones and described to the butcher the ways I would be utilizing the various pieces I was asking him to fabricate according to a few additional recipes I would be burrowing into later that next day: I would be using the legs for a recipe by Judith Jones for a Fricassee of Rabbit, the saddle (which includes the ribs, tenderloin and kidney) for Thomas Keller's recipe for "Saddle of Rabbit in Applewood Smoked Bacon with Caramelized Fennel and Fennel Oil," and the liver....well, for Paté.
  
I carried my sack loaded with rabbit parts, the precious liver and another whole rabbit, which I had the good luck of skillfully fabricating back at home. 

And then began my endeavor on the liver.

     Presto chango...



 Rabbit Liver Paté

 Ingredients:
  
  2  teaspoons olive oil
  3  anchovy fillets
  1  shallot - finely chopped
      salt & pepper to taste
  1  rabbit liver - trimmed of sinew
  2  tablespoons unsalted butter
  2  tablespoons capers
  1  tablespoon Frangelico (hazelnut liquor)
  1  tablespoon Pinot Noir
  4  tablespoons clarified butter.

Method:

Sweat the anchovies and chopped shallot in olive oil over low heat in a sauté pan until the shallot is softened and the anchovies start to break down.

Season the livers and add to sauté pan with butter. Sauté for 5 minutes on each side until well browned.

Add capers, then deglaze the sauté pan with Frangelico and wine. When the wine has almost evaporated, put everything into a food processor and blend to a smooth paste. Adjust seasonings.

Spoon paté into a terrine. Smooth the surface and pour clarified butter over top. Place in refrigerator to set. It will store well for 3-4 days.

Serve:

With cuts of crusty country sourdough rosemary laced bread and a bit of stoneground prepared mustard.

Up Next: A Judith Jones inspired recipe for Fricassee of Rabbit which includes coarsely grated bitter chocolate, raisins and slivered almonds. This "Chocolate Bunny" is luscious and mighty tasty!!!

Recommended wine pairing for the Rabbit Liver Paté: Pinot Noir

Brands Used:
All-Clad cookware
Viking professional performance for the home

Music to Cook By: James Taylor on Pandora.com  Because cooking is always even more fun with music.