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I’ve been eating a traditional diet for over 10 years. This diet is inspired by the work of Weston A. Price and the book by Sally Fallon Morell, Nourishing Traditions. These educators helped many of us to understand how to prepare food for better digestion and which nourishing foods to feed to our families for optimum health. One of these foods is organ meat. Organ meat is loved by some and shunned by others. This recipe is an excellent one to try if you’re in either category.
Poultry or Rabbit Organ Meat
This recipe uses many small organs, kidneys, hearts, livers from poultry or rabbits, so it’s especially ideal if you happen to raise these animals, or if you buy several animals from a farm– so you “come into” the small organ meats from several animals at the same time. But a good alternative is just to buy the organ meats from a pastured farm, separate from the animals, or from a natural foods market, where you can often find chicken livers. The hearts and kidneys offer a really nice potpourri; so ideally you can get your hands on all three.
The rabbit organ meat we recently ate was, hands down, the best organ meat I have ever enjoyed.
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 Cream Bone Broth Reduction Sauce borders on heaven. Here’s the recipe!
- Organ meat from 4-6 chickens or other poultry OR 4-6 rabbits freshly sauteed in bacon fat or butter, with sea salt and freshly ground pepper
- 1/2 cup bone broth
- 1/3 cup heavy cream grass-fed
- 1/4 cup butter grass-fed
- 3 cloves garlic crushed or minced
- 1/8 tsp. sea salt
After the organs have been sauteed, place them in a warm oven or on pre-warmed plates while you make the reduction cream sauce.
Add butter, garlic and sea salt to the same pan, over low heat.
Shortly after garlic begins to sizzle, about 30 seconds, add the broth.
De-glaze the pan by scraping up any bits of organ meat with a spatula.
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.
Add the heavy cream and reduce the sauce for an additional 2-3 minutes.
Serve the organs on individual warmed plates, spooning the reduction sauce over the meat.
Need a great cast iron skillet? Here's a good medium size for this and many recipes.
Well-chosen accompaniments to this meal include aged brie, a green salad, like spicy arugula, additional non-organ meat, such as filleted rabbit meat or roasted chicken legs, 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 or jun. 😉
By the way, please share this recipe! (You can pin this image.^^^) 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!