Rabbit liver with rosemary, naturally roasted

Ingredients for 2 servings:

• 400 g liver(s) (rabbit liver)
• 1 sprig(s) rosemary
• Salt and pepper, black from the mill
• olive oil

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

quick matter

Clean the rabbit liver and pluck the rosemary needles from the sprigs. Spread the meat out flat, place some of the rosemary needles in the center, and fold it shut; skewers are not absolutely necessary. Heat the olive oil in a pan, add the liver, folded side down, and sear for about 3 minutes. Then turn it over and continue searing until the meat is still pink inside (another 3 minutes). Sprinkle a large piece of aluminum foil with salt and pepper, wrap the liver in it, and let it rest for 10 minutes. In the meantime, either prepare a salad or serve it with just baguette and butter. Sprinkle with herbs before serving. This is also suitable as an appetizer for 4 people.