John Myers
Ingredients for 4 servings:
- 100 g mixed leaf salad (rocket, endive, dandelion, lamb’s lettuce)
- 2 pieces of rabbit liver
- 50 g currants, red
- 6 tbsp olive oil
- 2 tbsp vinegar (raspberry vinegar)
- 1 tbsp Balsamic vinegar, white
- 1 tbsp mustard (tarragon mustard)
- Sea salt
- Pepper, black from the mill
- 1 tbsp herbs, finely chopped (rosemary, basil, thyme)
- ¼ liter buttermilk
- ⅛ liter cognac
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
Clean the rabbit livers, cut into pieces, and place them in buttermilk (leave for about 3 hours; longer is no problem). Trim the lettuce leaves and tear them into small pieces. Mix 5 tablespoons of olive oil, both vinegars, and the mustard to make a vinaigrette. Season with sea salt and freshly ground pepper. Remove the livers from the buttermilk, pat dry, and sear briefly on both sides in 1 tablespoon of olive oil. Test the pressure; the livers should give slightly. Keep the livers warm and deglaze the pan with cognac. Mix the salad with the vinaigrette, divide it among four plates, arrange the livers on top, drizzle with a little of the reduced pan juices, and sprinkle everything with red currants. Serve with a Silvaner or a slightly sweet Riesling Spätlese.
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