PARFAIT OF WILD RABBIT
JOHN HORNE: This is based on a classic chicken liver parfait, which I truly love, and learned to make in England. A while back, we got these wild snare-caught rabbits from Quebec, around James Bay. I wasn’t expecting to get the livers, hearts and kidneys, too. I was really happy when I did, so I started playing around with them and figured I’d make a parfait. So here’s a traditional English dish with a twist. Wild rabbit livers are intense—like chewing on a tree—so this is very rich and flavour-packed.