Mediterranean ragout with honey wine, thyme and rabbit liver

Ingredients for 4 servings:

• 600 g liver(s) (rabbit liver, it also tastes good with beef liver or poultry liver)
• 2 m.-sized onion(s)
• 250 ml mead
• 4 tbsp tomato paste, then reduce water)
• 3 sprigs of thyme or 2 tbsp shredded thyme
• 400 ml water
• ½ tbsp vegetable broth, granulated
• salt and pepper
• Paprika powder, sweet
• Clarified butter or olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

With lots of spicy – sweet sauce

Cut the liver into bite-sized pieces and sear in a deep pan in clarified butter or olive oil. Cut the onions into eighths, add them, season with salt, pepper, and paprika, and sear. Deglaze with mead and simmer briefly (if you’re not using alcohol, you can also use 1 to 2 teaspoons of honey and the equivalent amount of water). Add water, vegetable stock, and thyme, mix well, and simmer over medium heat for 30 minutes. Serve with rice, French fries, pasta, bread, and salad. You can choose any drink, although I would prefer a light, semi-dry red wine or dry white wine. The combination of mead (honey), onion, tomato, and thyme is a little taste sensation.