Rabbit liver on toast

Ingredients for 4 servings:

• 4 pieces of rabbit liver, small
• 12 black olives, diced
• 1 clove(s) garlic
• 2 tomatoes, pitted, skinned
• Herbs of Provence
• salt and pepper
• 100 g mixed salad (rocket, endive, lamb’s lettuce, cress)
• 4 tbsp mustard/garlic vinaigrette
• 4 slices of baguette or ciabatta bread
• 1 jar wine, rosé
• Olive oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Toast the bread slices on both sides in olive oil. Then clean the rabbit livers and brown them on all sides in olive oil, remove from the pan, and set aside. Sauté the olives in the remaining pan juices with the herbs. Add the garlic clove and diced tomatoes and sauté. Deglaze with the rosé wine and season with salt and pepper. Cook everything until it reaches a mush-like consistency, spread it on the bread and top with the liver (stirring in a little tomato paste if desired). Arrange the bread on top of the salad tossed with the vinaigrette. Serve with a well-chilled Rosé de Provence.