Rabbit Liver & Preacher's Ham Croquettes

Newsom's Preacher's ham, recently praised by "Gourmet," is the down-home ingredient in this exotic but simple recipe.

Pictured at right: Duncan Rabbit Ranch's Sarah Duncan poses with a finished rabbit croquette.

Rabbit Liver & Preacher's Ham Croquettes

Butter & bacon fat to sauté livers
1/2 lb Duncan Rabbit Ranch livers, coarsely chopped
1 small onion, minced
1 small stalk celery, minced
1 T. fresh chervil
2 cloves garlic, minced
2 tsp. Dijon mustard
2 oz. Newsom's Preacher's Ham

Kosher salt
White pepper

2 T. Panko breadcrumbs
1 large leek, sliced in circles, white only
1 c. chicken stock
1 c. heavy cream
1 c. Burgundy wine
3 T. butter, cold


3 eggs, beaten
Panko bread crumbs

Melt butter and bacon fat in skillet; add livers and sauté until pink. Remove from pan and set aside. Sauté onion, celery and garlic until soft.

In a separate bowl combine livers, onion mixture, chervil, mustard, ham, 2 T breadcrumbs, salt & pepper. Pour cream into sauté pan and reduce by half. Add to liver mixture. Form into 12 croquettes, dip in eggs, then bread crumbs.

Refrigerate.

Simmer leeks with chicken stock until soft. Remove leeks from stock. Set aside and keep warm.

Reduce red wine by half, add the stock from the leeks, and reduce by half again. Stir in cold butter.

Fry fritters- place on warm sliced leeks, finish with wine sauce.