NOTE: YES, I MADE A MISTAKE AND ACCIDENTLY POSTED THIS ON THE GENERAL TOPIC BOARD. SORRY!
i buy fresh rabbits fairly often. i am told that the liver will show the signs of disease or lack thereof of the animal and so it is always included with the carcass. generally, i don't know how or care to use the organs when cooking. this said it seems silly to be wasteful with it simply because i have no experience with using/cooking with it. the size of the liver is about that of a woman's palm. i like pate and was wondering from a taste/texture stand point that if i were to find a chicken liver pate recipe, could i use the rabbit liver as it's substitute? has anyone done this?
and if not, are there any other uses for rabbit liver?