Organic Heritage Rabbit Liver Pâté

Karissa Cooks! @frannysfarm​​

When it comes to being a chef I really look for the best quality and healthy ingredients. When it comes to being a farmer I can grow, raise, process, and harvest all my ingredients in the most humane way to ensure I know what I am eating. The livers and hearts that I used for this recipe were gifted to me by Little Jaybird Farm who raises all organic, pasture-raised, heritage Silver Fox and American Blue rabbits. I had in fact never had rabbit liver pate before, although I have made many other types, and I always jump at the opportunity to make something new.

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First, I diced the onions, garlic and rosemary and sautéed them in butter in a medium to large skillet until softened. Then I added the livers and hearts (seasoned with salt and pepper and kept in their liquid) to the mixture keeping it on a medium-high heat to ensure browning for approximately 5 minutes. Once the pan was nice and hot I added the wine to the mixture. ** Note: You do not want all of the liquid to burn off as it helps in keeping the pate moist once set.**

I reduced the liquid down to ¼ of the original amount and took the pan off the heat. I then transferred the cooked, hot ingredients to a bowl and emersion blender & while blending the mixture I slowly added the cream and additional spices to taste then let it rest in the refrigerator for 15-20 minutes.  Once the pate was chilled I filled up ½ pint mason jars with it and stored in the fridge. You are more than welcome to can this pate if you can resist from eating it all in a couple of days. It should have a thick mousse texture, once completely set. 

This pate recipe is more of a suggestion that a guideline even though it is absolutely delicious as is. I encourage anyone to change seasonings and herbs to their liking. Everyone has different preferences and pate can be a great pairing with any wine depending on the herbs and spices used. Special thanks to Jennifer Porter, Franny’s Farm Camp Director, for donating her amazing skills and kitchen to this process.

 

Rabbit Liver Pate

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ingredients:

1 Lb Rabbit Livers

1/2 Lb Rabbit Hearts

1 Onion Small Diced

3 Cloves Garlic Minced

1 Teaspoon Rosemary​

2 Tablespoons Butter

1 Tablespoon Olive Oil

1 Teaspoon Salt

 1/4 Cup Red Wine 

1/4 Cup Heavy Cream

 Directions:

1. In a medium saute pan, heat butter and saute onions, garlic and rosemary until softened. 

2. Add the livers and hearts to the saute pan and brown for 5 minutes stiring occasionally.

3. Deglaze the pan with red wine and let it reduce on a low heat for 3 minutes.

4. Once reduced, remove pan from heat and transfer the pate to a cuisenart to mince and blend the mixture. While blending slowly add in the heavy cream to the mixture until the pate resembles more of a mousse like texture. Refridgerate for 2 hours before service.

Taste the Seasons Spring Cooking Class with Denise Barratt

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After the rain on FF

 If you ever wonder what to fix for supper and want some fresh, seasonal ideas- join Registered Dietitian Nutritionist, Author and Food Blogger, Denise Barratt to you help solve this dilemma with a hands-on cooking class at Franny’s Farm in Leicester, NC. The class will be held on Thursday, May 18 from 6:30-8:30 pm and will provide spring recipes for the evening meal with a focus on local ingredients. At the end of class, we will celebrate with a family style dinner. The menu will feature a spring risotto, a seasonal arugula salad and a strawberry dessert.

In addition to the class and meal, Denise has created a week’s collection of spring menu ideas and recipes using foods available in our region with a clean and green! Many of the local ingredients for menu will be available to purchase after class at Franny’s Farm. Going home with a collection of spring menu ideas with many of the ingredients will make supper healthier and easier! We will share the health benefits of the food used to create the evening’s menu and clean eating.

Visitors to the farm are also welcome to come early for a self-guided tour of the farm. The cost of the class, dinner and spring menus is $55.00. Purchase of the food ingredients to take home from will be an additional cost.

To purchase tickets for the event head to www.vineripenutrition.com/events/ or contact Denise at 828-423-5216.

Denise will have her book Farm Fresh Nutrition: Eating Green & Clean. Supporting Local Your Economy available for purchase. The book celebrates local food and farm to table with seasonal meal ideas, farmers’ market shopping lists and easy nutritious delicious recipes. It shares stories of local farmers, chefs, and communities who are building local food economies and ways others can also do it where they live.

Thanksgiving Turkey Pre-Order Available

Place Your Order Today!

We are so excited about this opportunity to raise your Holiday Turkey! It is a unique time to be a part of the growing movement to reconnect with our food and live by “we are what we eat.” We want our turkeys to be the happiest, healthiest bird on the block. We are committed to the highest standards of care providing a certified heritage turkey breed that has never been treated with hormones or  antibiotics, gets exercise and is feed all organic, non-GMO feed. Supporting your local farmer, learning about Heritage breeds & cooking techniques is an amazing shared experience between friends & family!!!  We provide recipes and cooking instructions along with other garden goodies to accompany your holiday meal.

 Cost to raise your Turkey on Franny’s Farm: Requires a $50 non-refundable deposit. Orders and Deposits can be taken at any time until we sell out. The cost is estimated at $9 per pound and weights range from 9-18 lbs. The balance according to weight, less the deposit, is due when you pick up your fully dressed, oven-ready turkey at the farm the two weeks before Thanksgiving. You can order your bird and freeze it for the Christmas holiday too. 

You must Pre-order with a deposit. We gladly accept credit cards (plus 3% processing fee), checks, paypal or cash. Call us today(828) 212-4993 or email at franny@frannysfarm.com   You can also fill out our form Order Here

Franny is proud to have accomplished and become a “certified breeder” with The Sustainable Poultry Network, an organization creating a global movement based on heritage poultry! If you have a back-yard flock, a small scale procution flock or simply interested in getting started with chickens…  Join the SPN National Conference in Asheville, November 10-13. Classes and workshops available for everyone from beginners, back-yard and full scale production poultry growers. Franny’s Farm will be hosting the series of on-site workshops in poultry processing and more. More info and registration at www.sustainablepoultrynetwork.com