Post by kevan on Sept 6, 2004 17:45:34 GMT -5
The usual response I get is, "You EAT jackrabbits?!" Yes, and I also find the heart and liver to be delicacies of their own. The heart of a jackrabbit is quite large, as is the liver. I usually bag these up separate from the meat and make meals of them alone. So, here they are. They are very easy to prepare.
JACKRABBIT LIVER
When you're dressing the jackrabbit out and get the liver, be sure you cut the gallbladder out of the liver. That's the first step. Wash it good after. Now, just dust lightly with flour and fry in butter or bacon grease, whichever you prefer. You can add some diced onions, bacon, garlic, and mushrooms if you have a lot of livers. This makes a great meal. Or you can fry the liver alone and serve with a nice, crusty baguette and some good cheese. I suggest a quality brie. Spread the liver over a piece of bread and see if it doesn't beat any store-bought pate you've ever had.
HEART
This I slice thin and fry in butter and bacon grease. I add lots of fresh crushed garlic and a spoonful of capers during the last few minutes adds a pleasing tartness that accents the heart nicely. Then I place the heart over some garlicky angel-hair pasta and grate some fresh parmesan over it. Another variation is to brown some butter in a saucepan. Grate some Mizithra cheese over the hot pasta and then pout the browned butter over it all. Then put the fried heart on top. Mizithra is a hard, Greek cheese that you can find in the deli section of most Safeways now. If not, it's well worth ordering. You can also put the whole hearts on a shish-kebab with whole mushrooms, onions, and peppers and it's quite good on the grill. You can also use the hearts in a pot pie. Use the recipe for steak and kidney pie and you cannot go wrong. For meat, you can use the jackrabbit meat or venison.
JACKRABBIT LIVER
When you're dressing the jackrabbit out and get the liver, be sure you cut the gallbladder out of the liver. That's the first step. Wash it good after. Now, just dust lightly with flour and fry in butter or bacon grease, whichever you prefer. You can add some diced onions, bacon, garlic, and mushrooms if you have a lot of livers. This makes a great meal. Or you can fry the liver alone and serve with a nice, crusty baguette and some good cheese. I suggest a quality brie. Spread the liver over a piece of bread and see if it doesn't beat any store-bought pate you've ever had.
HEART
This I slice thin and fry in butter and bacon grease. I add lots of fresh crushed garlic and a spoonful of capers during the last few minutes adds a pleasing tartness that accents the heart nicely. Then I place the heart over some garlicky angel-hair pasta and grate some fresh parmesan over it. Another variation is to brown some butter in a saucepan. Grate some Mizithra cheese over the hot pasta and then pout the browned butter over it all. Then put the fried heart on top. Mizithra is a hard, Greek cheese that you can find in the deli section of most Safeways now. If not, it's well worth ordering. You can also put the whole hearts on a shish-kebab with whole mushrooms, onions, and peppers and it's quite good on the grill. You can also use the hearts in a pot pie. Use the recipe for steak and kidney pie and you cannot go wrong. For meat, you can use the jackrabbit meat or venison.