Rabbit Livers with Onions

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 250 g Coniglio rabbit livers
 8 slices french loaf
 1 tsp cinnamon
 1 tsp cayenne pepper
 salt and pepper to taste
 2 tbsp olive oil
 1 small onion, thinly sliced
 2 tbsp balsamic vinegar
 2 tbsp butter
 sunflower / olive oil
 ¼ cup flour

Directions
1

Heat a pan and saute the onions and 1 teaspoon cinnamon gently in 1 tablespoon butter and a dash of sunflower oil. Set aside when soft .

2

Combine the flour with the cayenne pepper in a plastic bag. Add generous amount of salt and pepper .
Put the livers in the bag and shake to completely coat, remove and set aside.

3

Heat the the remaining teaspoon butter and a dash of sunflower oil in a large frying pan.
Pan-fry livers for 2-5 minutes each side. Remove the livers from the frying pan.

4

Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
Return the livers to the pan together with the onions, coating them with the sauce.

5

Serve livers on top of the toasted crostini while hot.

Make Crostini
6

Slice French bread into thick slices and brush with olive oil on both sides. Toast under the grill or in a griddle pan. Set aside once browned.

Ingredients

Ingredients
 250 g Coniglio rabbit livers
 8 slices french loaf
 1 tsp cinnamon
 1 tsp cayenne pepper
 salt and pepper to taste
 2 tbsp olive oil
 1 small onion, thinly sliced
 2 tbsp balsamic vinegar
 2 tbsp butter
 sunflower / olive oil
 ¼ cup flour

Directions

Directions
1

Heat a pan and saute the onions and 1 teaspoon cinnamon gently in 1 tablespoon butter and a dash of sunflower oil. Set aside when soft .

2

Combine the flour with the cayenne pepper in a plastic bag. Add generous amount of salt and pepper .
Put the livers in the bag and shake to completely coat, remove and set aside.

3

Heat the the remaining teaspoon butter and a dash of sunflower oil in a large frying pan.
Pan-fry livers for 2-5 minutes each side. Remove the livers from the frying pan.

4

Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
Return the livers to the pan together with the onions, coating them with the sauce.

5

Serve livers on top of the toasted crostini while hot.

Make Crostini
6

Slice French bread into thick slices and brush with olive oil on both sides. Toast under the grill or in a griddle pan. Set aside once browned.

Rabbit Livers with Onions

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