Canada’s 100 Best - - Column -

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.

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