Rabbit liver with cream sauerkraut

Ingredients for 4 servings:

• 1 kg sauerkraut, fresh or from the can
• 1 cup dry white wine
• 1 cup cream
• 1 tsp juniper berries, freshly bought, pressed
• 1 tbsp maple syrup
• 4 pieces of rabbit liver
• 2 tbsp smoked bacon, cut into fine strips
• 4 tbsp olive oil
• 1 tsp thyme
• Salt
• pepper

Instructions

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

Combine the white wine, juniper berries, and cream in a saucepan and bring to a boil. Add the maple syrup, mix well, and season to taste (it can be slightly sweet). Bring to a boil briefly, then add the sauerkraut. Heat everything up and season again. Heat olive oil in a pan and fry the bacon. Add the livers and fry briefly on all sides, perhaps 1 minute on each side. Season with thyme, salt, and pepper (be careful with the salt, as the bacon is already salted). Arrange the sauerkraut on plates and place a fried rabbit liver on top of each one. Serve immediately. Note: Using fresh sauerkraut requires more liquid and a correspondingly longer cooking time.