Pan-fried Grandma's Rabbit Livers
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Pan-fried Grandma's Rabbit Livers for 4 people :
- 8 beautiful rabbit livers from a farm-raised rabbit
- 200g of potatoes (Bintje or Amandine), peeled and diced
- 100g of brown button mushrooms, peeled and quartered
- 2 shallots, peeled and finely chopped
- A few capers
- 1 clove of peeled and minced garlic
- Canola oil and salted butter
- A good splash of balsamic vinegar
- Salt and freshly ground black pepper
Progression
1- In a wok or a frying pan, pour a bit of oil, and when it's hot, add your diced potatoes, mushrooms, and shallots. Season with salt and pepper, and sauté them occasionally for 10 minutes. Turn off the heat and keep them covered.
2- Prepare your rabbit livers by cutting them in half. Using a thin knife, remove any fibrous parts (resembling small nerves), season with salt and pepper, and place them in the refrigerator.
3- Once your guests have finished the appetizer, heat a pan with butter and oil. When it's hot, carefully place your rabbit livers in the pan (be cautious, as they might splatter). Cook for one minute on each side, then transfer them to a plate. Heat your sautéed potatoes and add minced garlic.
4- Plate the dish on warm plates by creating a small mound of sautéed potatoes in the center, arrange the rabbit livers around, and reheat the pan used for the livers. Deglaze it with balsamic vinegar, add capers, and drizzle the mixture over each liver.
This flavorful and visually appealing dish is now ready to be served to your guests!
2- Prepare your rabbit livers by cutting them in half. Using a thin knife, remove any fibrous parts (resembling small nerves), season with salt and pepper, and place them in the refrigerator.
3- Once your guests have finished the appetizer, heat a pan with butter and oil. When it's hot, carefully place your rabbit livers in the pan (be cautious, as they might splatter). Cook for one minute on each side, then transfer them to a plate. Heat your sautéed potatoes and add minced garlic.
4- Plate the dish on warm plates by creating a small mound of sautéed potatoes in the center, arrange the rabbit livers around, and reheat the pan used for the livers. Deglaze it with balsamic vinegar, add capers, and drizzle the mixture over each liver.
This flavorful and visually appealing dish is now ready to be served to your guests!
credits photo : ©chef patrick-A.F.Touch
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