Being a good Weston A. Price follower I dutifully eat my organ meats and feed them to my family. The rabbit organ meat we recently ate, however, was, hands down, the best organ meat I have ever enjoyed. So, if you're raising rabbits for meat, or buying rabbits from a local farmer, don't neglect these gems. The livers are small compared even to chicken livers, in their thickness. So the texture is more subtle and delicate. The kidneys are mild and yet flavorful, pleasant in texture. The hearts, well, almost everyone loves hearts. They're a muscle after all; so they taste meaty. They are a bit chewy, but in a nice way, and can be cooked to medium, not well-done. This garlic reduction sauce I made was bordering on heaven.

Rabbit Organ Meat with GARLIC CREAM BONE BROTH REDUCTION SAUCE

Megan Food Philosophy, Hors d'oeuvres, Condiments & Sides, Traditional Healing Foods, Whole Food Recipes 16 Comments

Being a good Weston A. Price follower I dutifully eat my organ meats and feed them to my family.

The rabbit organ meat we recently ate, however, was, hands down, the best organ meat I have ever enjoyed.

So, if you’re raising rabbits for meat, or buying rabbits from a local farmer, don’t neglect these gems.  The livers are small compared even to chicken livers, in their thickness.  So the texture is more subtle and delicate.

The kidneys are mild and yet flavorful, pleasant in texture.

The hearts, well, almost everyone loves hearts.  They’re a muscle after all; so they taste meaty.  They are a bit chewy, but in a nice way, and can be cooked to medium, not well-done.

This garlic reduction sauce I made was bordering on heaven.  Here’s the recipe~

Rabbit Organ Meat with Garlic Cream Bone Broth Reduction Sauce
Yum
Print Recipe
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Rabbit Organ Meat with Garlic Cream Bone Broth Reduction Sauce
Yum
Print Recipe
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Ingredients
Organ Meat
Reduction Sauce
Servings: servings
Instructions
  1. After the organs have been sauteed, place them in a warm oven or on pre-warmed plates while you make the reduction cream sauce.
  2. Add butter, garlic and sea salt to the same pan, over low heat.
  3. Shortly after garlic begins to sizzle, about 30 seconds, add the broth.
  4. De-glaze the pan by scraping up any bits of organ meat with a spatula.
  5. Turn the heat to medium, just until the broth comes to a boil; then allow garlic to simmer for 3-5 minutes over low heat.
  6. Add the heavy cream and reduce the sauce for an additional 2-3 minutes.
  7. Serve the organs on individual warmed plates, spooning the reduction sauce over the meat.
Share this Recipe
 

 

Being a good Weston A. Price follower I dutifully eat my organ meats and feed them to my family.  The rabbit organ meat we recently ate, however, was, hands down, the best organ meat I have ever enjoyed.  So, if you're raising rabbits for meat, or buying rabbits from a local farmer, don't neglect these gems.  The livers are small compared even to chicken livers, in their thickness.  So the texture is more subtle and delicate.  The kidneys are mild and yet flavorful, pleasant in texture.  The hearts, well, almost everyone loves hearts.  They're a muscle after all; so they taste meaty.  They are a bit chewy, but in a nice way, and can be cooked to medium, not well-done.  This garlic reduction sauce I made was bordering on heaven.

Well-chosen accompaniments to this meal include aged brie, a green salad, like spicy arugula, additional non-organ meat, such as filleted rabbit meat, and strong fermented vegetables.  My husband, the only one in our family who can enjoy alcohol, likes these strong, rich flavors with a glass of Cabernet Sauvignon.  The rest of us go for a good, stout glass of apple cider vinegar water. 😉

By the way, please share this recipe!  There aren’t enough recipes for organ meats.  We want everyone to know what to do with what they’ve got!  And rabbit should be enjoyed more often as well.  Thanks and cheers!

  • Kim

    I love rabbit, I have a friend who raises them. I still have trouble adding organ meat to my diet. I’m struggling…for real. I will try though, since I get rabbits regularly from our friends. Thanks for the recipe!

  • I have only made rabbit once … it’s a bit pricey here, but I was able to find it at a local farmers market. I have never had the organ meats, I still struggle with this. BUT – I am totally willing to try, this sounds delicious. What’s not to like when you add all of that glorious cream, butter, bone broth and garlic 🙂

  • Sounds delicious, especially the sauce! I’m not sure where I’d get organs from 4 rabbits, unfortunately. I might try to use the sauce on some beef organs.

  • I have never consumed rabbit meat, but my oldest daughter is raising meat rabbits, with the plan of butchering them for meat once they have had enough offspring. Not sure I want to add this to my diet, but nice to know it tastes great, if I do end up eating them…

  • Alright, well, you know I have rabbit organ meats. Definitely will be giving this a try. 🙂

  • Jessica from SimplyHealthyHome

    I haven’t had rabbit in awhile. My neighbor usually brings us some once a year when he goes hunting.

  • Renee Kohley

    What a nourishing meal!

  • Megan Stevens

    Yes, Renee, so true!

  • Megan Stevens

    I hope you get to try it, so good! 🙂

  • Megan Stevens

    Nothing like leetle organs with cream and garlic!! 🙂

  • Megan Stevens

    LOL, bit by bit, maybe some day. So glad you guys will have rabbits; they are so yummy!! What an amazing experience for your daughter to raise them. We hope to one day.

  • Megan Stevens

    That would be great!

  • Megan Stevens

    I know, right!? And served with bitter greens and a cheese plate, you have lots of variety and strong, rich flavors. 🙂

  • Megan Stevens

    Oh, that’s so great that you have a source! Perfect beginning. 🙂

  • Chloe

    I know organ meat is good for me, but I haven’t been brave enough to try them straight yet. My husband would love this, though! He likes to call the rabbits in the back yard “dinner.” Luckily for the rabbits you can’t discharge a firearm in our city.

  • Megan Stevens

    So cute, love it! 😉 The future holds adventure it seems for you. 🙂