Potted rabbit livers

Tamara West

Ingredients

400 g	Rabbit livers (Main)
3 Tbsp	Gin, use up to 5 Tbsp
1 handful	Fresh chives, and tarragon (thyme), finely chopped
1	Orange, freshly zested and juiced
1 serving	Duck fat, melted, or use butter

Directions

1. Wash rabbit livers, removing any fat and sinew. Place in a container, cover with gin and leave in the fridge overnight to soak.
2. Drain and cut livers into even-sized pieces. Toss in a bowl with chives and tarragon (or thyme), orange zest and juice, flaky sea salt and fresh black pepper.
3. Distribute livers evenly into sterilised jars and top with a little melted duck fat (or butter). Place jars into a small ovenproof dish, fill dish with boiling water (to¾cover jars), and cook in a 150C oven for 20-25 minutes. Cool, lid the jars, and store in the fridge. Serve as you would pate.

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