Potted rabbit livers
( MAKES 2-3 small jars )
Photo by Tamara West
|400 g||Rabbit livers|
|3 Tbsp||Gin, use up to 5 Tbsp|
|1 handful||Fresh chives, and tarragon (thyme), finely chopped|
|1||Orange, freshly zested and juiced|
|1 serving||Duck fat, melted, or use butter|
- Wash rabbit livers, removing any fat and sinew. Place in a container, cover with gin and leave in the fridge overnight to soak.
- Drain and cut livers into even-sized pieces. Toss in a bowl with chives and tarragon (or thyme), orange zest and juice, flaky sea salt and fresh black pepper.
- Distribute livers evenly into sterilised jars and top with a little melted duck fat (or butter). Place jars into a small ovenproof dish, fill dish with boiling water (to ¾ cover jars), and cook in a 150C oven for 20-25 minutes. Cool, lid the jars, and store in the fridge. Serve as you would pate.
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