These are the ingredients I had at hand.
1 whole head of celery, chopped roughly
1 whole head of fresh garlic, cut in half across the middle
1 bay leaf
3 spring onions, chopped
1 red onion, (but white would've been first choice) roughly chopped
1 large sprig tarragon
parsley stalks
forelegs of one rabbit and bits from two.
Rabbit livers. (from 2 rabbits) I chickened out on the hearts! (can I say that!?)
Into a big pot and cover with lots of water. Bring to boil, reduce heat and simmer gently for a couple of hours.
Snack of rabbit liver on toast......
Rabbit liver Salad
.
1 shallot, finely chopped
1 rasher bacon, finely chopped
black rice vinegar or a fruit vinegar or a little balsamic
olive oil
smidge butter
only salad ingredients I had were flat leaf parsley leaves and a few cherry tomatoes......
maldon and black pepper
Heat 1 tablespoon olive oil in a small frying pan and add the bacon and shallot and cook for a few minutes until softened and starting to colour.
Throw in the rabbit livers, (trimmed of any sinewy bits form the middle) sear for a minute on one side, seasoning as you go, add the butter and turn to cook for another half minute or so. I like mine just pink.
Splash in about a tablespoon of the vinegar and swirl the pan as it bubbles up. Scoop straight onto the salad and serve with a bit of toast.
These were really good. Not at all strong like I'd thought and quite firm.
I really love liver.
Thinking about the fennel stew now.
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