If you raise meat rabbits, you probably have lots of rabbit liver. I like sauteed fresh livers with crispy fried sage and garlic, but with a little extra effort you can make a delectable and creamy liver pate. The proportions are not so important, but I find that using my copper pan makes a better tasting pate than non-stick.
Rabbit Liver Pate
Fresh livers from 4 rabbits
2 cloves garlic
Sea salt and fresh ground pepper to taste
Add butter to a copper saute pan on medium high heat. Salt and pepper your rabbit livers on both sides and saute for about 1-2 minutes per side. The centers should still be pink. Slice garlic and add to pan when you have about 2 minutes cooking time left. Remove livers when done and set aside. Add cognac to garlic in pan and cook for another 2 minutes. Remove from heat.
Add livers, garlic and pan drippings to a food processor. Pulse until very smooth and add more salt if required. Serve warm or cold with toasted baguette rounds. Can also be frozen. Serves 4. Enjoy!
Some people get cravings for carbs, I get cravings for raw meat. That’s why I was super excited to try a rabbit carpaccio dish ever since I started raising my own rabbits. The loin cut is such a tender and finely-grained morsel that I always feel absolute simplicity is best. There is nothing much simpler than this recipe and it is so fresh and delicious. I also call it rabbit sashimi and the flavor and texture reminds me of a mild raw tuna. Sushi lovers will appreciate this dish.
1 Fresh rabbit loin
Half a lemon
Salt to taste
Extra virgin olive oil
Remove the silverskin from the loin and slice it thinly. Place the slices in a single layer on a plate and sprinkle with salt. Squeeze on lemon juice and drizzle with olive oil. Serves 4 to 6 as appetizers.
This recipe is a simple one, adapted from various versions found online. It also makes a delicious rabbit burger, the spices are subtle and accentuate the natural flavor of the meat. Although there is Tabasco and cayenne added, there is no discernible heat.
Rabbit Breakfast Sausage
-Ground leg, arm and belly flap meat from 3 young rabbits (about 4 lbs.)
-1T brown sugar
-1 tsp. each paprika, pepper, ground sage, thyme, Tabasco sauce
-1/2 tsp. each cinnamon, garlic powder
-1/4 tsp. cayenne
Mix everything together well and form into patties. Cook on medium heat in a little bit of olive oil for about 5 minutes per side depending on thickness. I like to serve it with Pineapple-Habanero sauce from Costco. Enjoy!
This is based on the real components used in Costco stuffed salmon, except the kind of gross Stove Top Stuffing mix has been replaced with natural ingredients. I love this dish and I know my mom loves it too! It’s actually very simple to put together and produces far better results than the store bought version. It’s easy to get the three main seafood ingredients if you have a boyfriend with a little fishing boat and you live on Vancouver Island. I’m so lucky!
Copycat Costco Stuffed Salmon
6 wild salmon filet portions (plus salt and pepper to season)
1 cup cooked white or brown rice (1/2 cup uncooked rice + 1 cup water)
1 cup fresh cooked crab meat
1 cup fresh cooked prawns, chopped roughly
1 cup Panko breadcrumbs
1 T salted butter
1/2 large yellow onion, minced
1-2 large garlic cloves, minced
4 T mayonnaise
1/2 cup grated cheddar or Monterey Jack cheese
1/2 t fresh ground pepper, ground sage, ground rosemary, celery seed
1 t kosher salt, paprika, dill (1 T fresh), parsley (1 T fresh)
1 T fresh lemon juice plus lemon wedges for garnish
1 T olive oil
1/4 t cayenne (optional)
Rinse rice and cook or use leftover rice. Saute onion in butter on medium-high heat until translucent, about 5 minutes. Add garlic and cook for one more minute. Add breadcrumbs and spices and toss well, saute for one more minute. Transfer to bowl and add the rest of the ingredients except the olive oil and the salmon. Mix well.
Slice a slit lengthwise down the middle of each salmon filet and divide your portions of stuffing into balls, pressing them firmly into the centers of each steak. Heat olive oil in a skillet on medium-high, season your salmon with salt and pepper and cook for about 5-7 minutes on each side depending on thickness and desired doneness. Allow to rest off heat for 3 minutes before serving. Garnish with lemon wedges.
Serves six but uncooked extras will keep in the fridge for up to three days, so dinner for two for three days in a row, maybe?
Today after a long day of work I was surprised with a most wonderful gift, a huge Chinook salmon, freshly caught for me by my very talented boyfriend. We don’t have a scale, but he seemed to us both to be about 17 pounds. He has now been cleaned and dressed, and shares shelf space in the fridge with fresh Red Rock and Dungeness crab, spot prawns and tiger prawns, and beautiful rock cod and kelp greenling filets, all caught by the two of us in the past two days. I plan to use the salmon, crab and prawns to make a copycat Costco stuffed salmon. If it works we will be eating a lot of them, I can promise you.
Tomorrow we have a full, fun day of fishing planned and I will be collecting some sea asparagus at the marina as a side dish. The poultry may get to try some if there’s any left over. They’ve been very happy to clean up all the fish heads and guts for us in the meantime. Here’s hoping for calm seas!