Spicy rabbit liver

Ingredients for 2 servings:

• 400 g liver(s), rabbit or lamb liver
• 1 red bell pepper(s)
• 1 pepper, red
• 2 tomatoes, vine or bush
• 2 medium gherkins
• 1 m.-sized onion(s), medium-sized
• 2 cloves garlic
• 4 tbsp extra virgin olive oil
• 100 ml vegetable stock
• 50 ml red wine, dry
• 1 tbsp balsamic vinegar, red
• 1 tbsp crème fraîche
• n. B. Pepper, colored, from the mill
• n. B. Salt
• n. B. Flour, for binding

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

à la garten-gerd

Clean the liver, rinse with cold water, and pat dry. Quarter, deseed, peel, and slice the peppers. Peel, deseed, and dice the tomatoes. Deseed and finely slice the chili peppers. Dice the cucumbers. Peel and finely dice the onion and garlic. Heat 2 tablespoons of olive oil in a casserole dish and fry the onion and garlic until translucent. Add the peppers, chili peppers, cucumbers, and tomatoes and simmer over medium heat for about 10 minutes, stirring occasionally. Deglaze with the red wine and about half of the stock, cover, and simmer on low for another 10 minutes. Add more stock if desired. Stir in the crème fraîche and balsamic vinegar, and season with salt and pepper. Thicken with a little flour, if desired, and keep warm. Season the liver with salt and pepper and fry in the heated olive oil for 2-3 minutes on each side. Then serve on plates with the vegetables and a side dish (I prefer rice). Alternatively, tagliatelle pasta would also work well.