Rabbit liver with apple in mustard and cream sauce

Ingredients for 3 servings:

• 500 g rabbit liver
• 2 onions
• 1 apple
• 1 clove(s) garlic
• 250 ml cream
• 150 ml white wine
• 2 tsp mustard
• 10 g chives
• Flour
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with white wine and chives

Wash the liver and pat dry, then coat in flour and set aside. Peel the onions and slice into rings. Peel the apple, also slice into rings (approx. 0.5 cm), and remove the core. Finely chop the garlic and chives. Heat a pan with a little butter and fry the liver for about 2-4 minutes on each side (not too hot). At the same time, add the onion and apple rings. Sprinkle the apple rings with a little sugar to caramelize them slightly. Add the garlic shortly before the end of the cooking time. When the onion and apple are lightly browned, wrap everything in aluminum foil and keep warm in the oven. Add the white wine to the meat juices and bring to a boil briefly, then add the cream and mustard, mix well, and simmer briefly. Season everything with salt and pepper. Finally, add the finely chopped chives to the sauce, and you’re done. Serve best with mashed potatoes and a green salad.