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~
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!