Creamy Rabbit Livers

Authorconigliowp
DifficultyBeginner

SaveShare

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 500 g Coniglio rabbit livers
 1 big onion - finely chopped
 2 cloves garlic - chrushed or finely chopped
 1 tsp smoked paprika
 1 tsp dry thyme
 1 lemon juice and zest
 salt and pepper to taste
 250 ml cream
 100 ml brandy
 grated parmesan to taste

Directions
1

Heat a cast iron pan on the stove over medium heat.

2

Add olive oil and onion and fry until the onion is soft and translucent.

3

Add the garlic, smoked paprika and thyme and sauté for another minute or two.

4

Add the chicken livers and fry them while stirring continuously for about 5 minutes.

5

Pour in the brandy and tip the pan slightly, if cooking on gas or open flame. The brandy will flame up and add exceptional flavour to the livers.

6

Add the lemon juice and zest as well as salt and pepper, add the cream and cook until the cream has reduced a little, another 2 to 3 minutes.

7

Start slicing the sourdough bread and toast, just before livers are done. When the livers are done, serve on thick slices of toasted bread.

8

Add lots of sauce and sprinkle a little grated Parmesan over the top.

Ingredients

Ingredients
 500 g Coniglio rabbit livers
 1 big onion - finely chopped
 2 cloves garlic - chrushed or finely chopped
 1 tsp smoked paprika
 1 tsp dry thyme
 1 lemon juice and zest
 salt and pepper to taste
 250 ml cream
 100 ml brandy
 grated parmesan to taste

Directions

Directions
1

Heat a cast iron pan on the stove over medium heat.

2

Add olive oil and onion and fry until the onion is soft and translucent.

3

Add the garlic, smoked paprika and thyme and sauté for another minute or two.

4

Add the chicken livers and fry them while stirring continuously for about 5 minutes.

5

Pour in the brandy and tip the pan slightly, if cooking on gas or open flame. The brandy will flame up and add exceptional flavour to the livers.

6

Add the lemon juice and zest as well as salt and pepper, add the cream and cook until the cream has reduced a little, another 2 to 3 minutes.

7

Start slicing the sourdough bread and toast, just before livers are done. When the livers are done, serve on thick slices of toasted bread.

8

Add lots of sauce and sprinkle a little grated Parmesan over the top.

Creamy Rabbit Livers

Leave a Reply