Wild Rabbit Liver Parfait


150g wild rabbit livers, cleaned
75g chicken livers, cleaned
50g foie gras
2 whole eggs
1 cup unsalted butter, melted
1/4 cup shallots, sliced
1 clove garlic
5 sprigs of fresh thyme
1 bay leaf
1/4 cup Maderia
1/4 cup Port
1/2cup brandy
Salt and pepper

Reduce alcohol with shallots, thyme, bay leaf and garlic to form a syrup. Meanwhile, bring everything else to room temperature. In a food processer, blitz livers, foie gras and the shallot-port reduction with a good pinch of salt. Once smooth, add the eggs one at a time until fully incorporated, then slowly add the butter. Pass the mixture though a fine strainer and check seasoning. Line a terrine mold with a double layer of cling film and fill with mixture. Cook in a bain-marie at 325°F for approximately 45 min. to an internal temperature of 68°C. Allow to cool before serving.

Recipe courtesy of executive chef John Horne, Canoe, Toronto

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