Rabbit liver--exquisite!!! organ question...

Discussion in 'Rabbits' started by josafeen, May 23, 2012.

  1. josafeen

    josafeen Well-Known Member

    Messages:
    182
    Joined:
    Nov 4, 2010
    Location:
    Northern California
    And to think i used to toss em to the dogs! So, i had saved the livers and hearts from our last batch and put em in the freezer. After reading some of Nourishing Traditions cook book, i was inspired to pull em out and make some pate. I didnt follow a recipe, i just sauteed them (along with a couple of the hearts) in ample butter, with salt and pepper, then threw it all in the cuisenart along with some garlic powder and processed until smooth, then added a little heavy cream. I put it in a container and refrigerated. (you gotta let it get really cold and firm for the best taste and texture).. Oh my gosh its amazing. the Liver itself is nice and mild. I will never throw those organs to the dogs again.
    So-- what other of the organs are good to eat besides heart? kidneys i imagine? What of lungs? they seem kindof spongey and weird.
     
    Pony and cats like this.
  2. SquashNut

    SquashNut Well-Known Member

    Messages:
    11,431
    Joined:
    Sep 25, 2005
    Location:
    Idaho
    All we eat is the livers.
    the heart is tough. And the kidneys smell.
     
    cats likes this.

  3. MaggieJ

    MaggieJ Well-Known Member Supporter

    Messages:
    11,272
    Joined:
    Feb 6, 2006
    Location:
    Prince Edward County, Ontario, Canada
    I use the liver, kidneys and heart. The heart is chewy, but tastes good. The kidneys are almost as delicious as the liver. I've never noticed any unpleasant odour from them. Usually I just slice the organs and saute in real butter with a little salt and pepper. I like them best served with a side salad straight from the garden.
     
  4. josafeen

    josafeen Well-Known Member

    Messages:
    182
    Joined:
    Nov 4, 2010
    Location:
    Northern California
    :) thanks for the tips! I will give the kidneys a try and see. I gotta say the pate is so extraordinarily good that it inspired me to get shopping for my new bucks and get back to production lol. It's a delicacy for sure! And I didnt even use any liquor so the flavor isnt covered up, it's just naturally mild and rich. mmmmmm..... I think next time i will mold in a small loaf (cracker size) and pack outside with some cracked pepper. :) YAY for rabbit liver!
     
  5. GBov

    GBov Well-Known Member Supporter

    Messages:
    2,243
    Joined:
    May 4, 2008
    Location:
    Georgia
    I made the mistake of frying the hearts, livers and kidneys gently in a little butter with garlic and salt when my kids were home.

    I got three bites :sob:

    So now I save them and wait for the kids to go to school to eat them all myself mwaaahahahahaaaa.......................

    Well, not really. But I would love to lol.

    They have chicken livers beat all hollow and I love chicken livers!
     
    Pat Lamar, IndyGardenGal and cats like this.
  6. ~Kat

    ~Kat Member

    Messages:
    11
    Joined:
    May 12, 2012
    Location:
    Michigan- U.P.
    I don't eat livers much, but just yesterday we were cleaning up an old buck that a chief friend of ours wanted. He had a nice, big, healthy looking liver so I figured I should save it for my friend. We're going to eat the rabbit tonight at a dinner party, so I'm interested to see how he's going to prepare it!

    I like the hearts though, we used to raise pigs (omg rabbits are so much better to take care of) and I would always save their hearts, which are big enough to make a meal out of. Its good marinated in the fridge with vinegar or wine base, stewed, braised, or thinly sliced, pounded out and broiled/grilled.

    I'm not too interested in the lungs or kidneys, I don't have any idea how I would approach cooking that. I do have some recipes in a couple German cookbooks for brain, but we usually save those for tanning the hide. Maybe I'll get a chance to some time when we clean up a batch of fryers?
     
    cats likes this.
  7. MaggieJ

    MaggieJ Well-Known Member Supporter

    Messages:
    11,272
    Joined:
    Feb 6, 2006
    Location:
    Prince Edward County, Ontario, Canada
    The kidneys are mild, tender and tasty... almost as good as the liver. I just cut them in half and saute with the livers and hearts. I've never tried the lungs or brain, but I suppose one could use them.
     
  8. edcopp

    edcopp Well-Known Member

    Messages:
    4,422
    Joined:
    Oct 8, 2004
    Location:
    Ohio
    If in doubt put it into an scrambled eggs. Nobody will know what you did. It is all good, just some is better than the other.:coffee:
     
  9. snowbunny_num33

    snowbunny_num33 Member

    Messages:
    9
    Joined:
    May 11, 2012
    If you want sound handling and prep advice for organs and offal, try to get your hands on a "Fanny Farmer Cookbook." They are no longer in print but have great recipies to work from... even though they may not be listed as rabbit... and her rabbit recipies are amazing too. The Nourishing Traditions book is amazing too, and I didn't even make it past the introduction... lol. The library wanted it back...
     
    cats likes this.
  10. brandkelz

    brandkelz Well-Known Member

    Messages:
    504
    Joined:
    Apr 15, 2011
    Location:
    NW Missouri
    I saute the kidneys whole as I am doing the livers...me and my daughter are the only ones in the house that will eat them.....mother in law says that she wouldnt eat anything that filters impurities, I remind her that is why we cook them and not eat them raw....that and that is where I get my gin rummy smarts!
     
  11. Jack Burton

    Jack Burton Well-Known Member

    Messages:
    315
    Joined:
    Aug 10, 2013
    Location:
    Indiana
    My family loves the fried chicken livers from Popeyes. Has anyone tried this with rabbit livers?
     
  12. Fat Man

    Fat Man Well-Known Member

    Messages:
    677
    Joined:
    Mar 9, 2011
    Location:
    Way out yonder where the west commences
    I usually make a paté out of the hearts, livers and kidneys. I've been saving them and the belly flapsup to try to make Braunschweiger with them.
     
  13. redneckswife

    redneckswife Well-Known Member

    Messages:
    2,296
    Joined:
    May 2, 2013
    Location:
    NE Arkansas
    Catfish love rabbit livers and hearts:D
     
    Badger likes this.
  14. froebeli

    froebeli Lovin' the Country Life

    Messages:
    506
    Joined:
    Feb 14, 2012
    Location:
    Shenandoah Valley of Virginia
    Early on, I thought about selling the livers for catfish bait. Then I tried them fried and declared them the best food ever. Every batch of fryers I process I cook the livers that night for me after I finish processing. You couldn't pay me enough to sell them for catfish bait.

    That might change with 44 fryers in cages right now. Might not be able to eat that many.
     
    edcopp likes this.
  15. Pony

    Pony Well-Known Member Supporter

    Messages:
    19,807
    Joined:
    Jan 6, 2003
    The livers are exquisite. I make a killer pate!

    We love the hearts - just not much to them!

    Kidneys... I just can't bring myself to eat them. No matter how I prepare them, they always smell/taste like the liquid they processed. If anyone has a suggestion on how to eliminate that characteristic, I'll gladly disappoint the cats who get the kidneys. :)

    (froebeli, those livers freeze really well. Just be sure to package them with lots of layers.)
     
    froebeli likes this.
  16. Fat Man

    Fat Man Well-Known Member

    Messages:
    677
    Joined:
    Mar 9, 2011
    Location:
    Way out yonder where the west commences
    I soak them overnight in milk, as well as the livers and hearts, before they go into the patè.
     
    Pony and cats like this.
  17. SherryB

    SherryB Well-Known Member

    Messages:
    875
    Joined:
    Oct 10, 2012
    Location:
    Tallahassee, FL
    I still have my first bag of rabbit organs waiting for my squeemishment to leave. I could probably work up to trying them if I had someone to share it with. Hubby made me promise not to feed it to him. I read that authentic cajun dirty rice uses organ meat and thought this would be a good use for it.
     
    redneckswife likes this.
  18. Jack Burton

    Jack Burton Well-Known Member

    Messages:
    315
    Joined:
    Aug 10, 2013
    Location:
    Indiana
    authentic Cajun dirty rice is a meal that cannot be beat.
     
    redneckswife likes this.
  19. redneckswife

    redneckswife Well-Known Member

    Messages:
    2,296
    Joined:
    May 2, 2013
    Location:
    NE Arkansas
    Frobeli, if you lived by me..I'd give you mine too,lol,my dad(75) swears their the best but will only eat so many.

    I have a question, we don't eat our fryer livers and we've had a man buy any of our 1 yr old+ rabbit livers for fish bait. Yesterday he noticed mid November is fryer cull time again(I think he saw it on the website). He buys fryers from me too. He has decided he wants to buy all the fryer livers too(must be working great as bait:shrug:).

    If someone wanted to buy livers of fryer age culls, what would a conservative price be on each? We have been throwing them out(I think dad's getting burnt out and I WISH I had time to go fishing) and I hate to waste any of it.

    So any ideas on what you would charge this man?
     
  20. froebeli

    froebeli Lovin' the Country Life

    Messages:
    506
    Joined:
    Feb 14, 2012
    Location:
    Shenandoah Valley of Virginia
    I just googled "catfish bait liver" and found lots of products that are made in tubs to smell and fish like liver. Products cost from $4 range to $9 for a 6 to 16 ounce tub.

    I don't know what chicken livers cost at the local grocery store, but they are probably cheap. I'd check them out and charge more than chicken livers (for the same size tub) and closer to the manufactured bait prices. But that's just me and your customer may or may not be willing to pay that.

    Congrats on a new market!
     
    redneckswife likes this.