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 …