Peri-Peri Rabbit Livers

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 500 g Coniglio rabbit livers
 1 big onion, thinly sliced
 ¼ tsp ground cloves
 ½ tsp ground cumin
 olive oil and butter for frying
 1 kg peeled chopped tinned tomatoes
 2 cloves of garlic, crushed
 1 tsp ground peri-peri or finely chopped fresh chili
 ½ tsp smoked paprika
 100 ml fortified wine or brandy
 100 ml cream
 1 cup flat leaf parsley
 salt and black pepper to tatse
 Portuguese rolls to serve

Cook the Sauce
1

Melt butter and olive oil in a saucepan over medium heat.

2

Add the ground chili and fresh chili, paprika, cumin, cloves and garlic to the pan and stir for 1 minute.

3

Add the chopped peeled tomatoes and cook for a further 10 minutes. Allow the sauce to simmer whilst you cook the livers.

Cook the Livers
4

Add olive oil and butter to a large pan over medium / high heat. Add the sliced onions and saute until golden brown.

5

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

6

Add the cream as well as the peri-peri tomato sauce prepared in the other pan, stirring to combine.

7

Add the freshly chopped parsley and serve with fresh Portuguese rolls.

Ingredients

Ingredients
 500 g Coniglio rabbit livers
 1 big onion, thinly sliced
 ¼ tsp ground cloves
 ½ tsp ground cumin
 olive oil and butter for frying
 1 kg peeled chopped tinned tomatoes
 2 cloves of garlic, crushed
 1 tsp ground peri-peri or finely chopped fresh chili
 ½ tsp smoked paprika
 100 ml fortified wine or brandy
 100 ml cream
 1 cup flat leaf parsley
 salt and black pepper to tatse
 Portuguese rolls to serve

Directions

Cook the Sauce
1

Melt butter and olive oil in a saucepan over medium heat.

2

Add the ground chili and fresh chili, paprika, cumin, cloves and garlic to the pan and stir for 1 minute.

3

Add the chopped peeled tomatoes and cook for a further 10 minutes. Allow the sauce to simmer whilst you cook the livers.

Cook the Livers
4

Add olive oil and butter to a large pan over medium / high heat. Add the sliced onions and saute until golden brown.

5

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

6

Add the cream as well as the peri-peri tomato sauce prepared in the other pan, stirring to combine.

7

Add the freshly chopped parsley and serve with fresh Portuguese rolls.

Peri-Peri Rabbit Livers