Saturday, July 2, 2011
Rabbit Liver, prune and vanilla parfait with tomato jam
liver from 2 rabbits
2 TBSP butter
1 tsp flour
1/2 onion cubed
8 prunes pitted
1 vanilla pod scrapped
1/2 teaspoon garlic
150ml rabbit stock (made from the bones of the 2 rabbits)
200ml fresh cream
salt and black pepper to taste
homemade tomato and chilli jam
mini melba toasts
Get a small pan nice and hot put about 1 tablespoon of olive in and add the butter, as soon as the butter starts to "sing" and bubble add in the livers leave them for around 2 minutes on each side then add in the garlic and onions, saute this for around another 3-4 minutes and then add in the flour and let it be absorbed by all the fat in the pan, when their is no white of the flour visible in the pan add in the port to deglaze for around 1 minute then add in the stock and cream and season, add in the vanilla and pitted prunes and drop the heat and cook covered for around 5-7 minutes. Then take out the solid and put them into a food processor and blitz them up adding in the liquid as needed, you will end up using all the liquid, stop the food processor every 30 seconds or so and scrap down the side to ensure that everything is being puree'd. Then take it out of the processor and push it through a very fine sieve to get out all the impurities.
To serve i used tall shot glasses and i put a pitted prune in the bottom then piped the liver in about half way and topped it with a homemade tomato jam, then took the vanilla pods that i had scraped and used the beans to make the garnish and served with two small little pieces of melba toast.
I must say to any body who doesn't normally like liver, you should really give rabbit liver a try it is amazing, i think it is one of those foods that is going to be on the up in a big way in the next couple of years.
Enjoy next up i will blog a lovely rich Fricassee of Rabbit with tagliatelle, mushrooms, garlic, onions and white truffel oil. lovely dish i made this dish also with the stock from the 2 rabbits from above and then the meat of them.........until then Bon Appetit