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Rabbit liver in mustard and white wine sauce

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Ingredients for 2 servings:

  • 500 g liver(s) (rabbit liver)
  • 1 onion(s), finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • salt and pepper
  • some tarragon, finely chopped
  • some oregano, finely chopped
  • 1 tsp mustard
  • 3 tbsp cream
  • 1 jar white wine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the garlic and onions in oil, add the rabbit liver, and cook until almost cooked through. Deglaze with a large glass of wine, then remove the liver and set aside. Add the finely chopped herbs, mustard, and cream to the broth, reduce slightly, and season with salt and pepper. Return the liver to the pan and heat through. We served it with dumplings, but mashed potatoes or rice would also be good.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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