Recipe: Rabbit Livers on the Griddle

Name: Rabbit Livers on the Griddle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 nice rabbit livers, pale in color, cut in half with small veins removed; For the garnish; 1 ripe garden tomato; 1 mini zucchini, same ripeness; 1 small green bell pepper and 1 red one; all of this cut into small dice; a few capers; 1 clove of garlic, germ removed and chopped; a few leaves of lemon thyme; salt and freshly ground pepper and Espelette pepper powder; olive oil (aged if possible); a few drops of balsamic vinegar

By chef patrick Asfaux 5/5 (1 review)

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

8 nice rabbit livers, pale in color, cut in half with small veins removed
For the garnish
1 ripe garden tomato
1 mini zucchini, same ripeness
1 small green bell pepper and 1 red one
all of this cut into small dice
a few capers
1 clove of garlic, germ removed and chopped
a few leaves of lemon thyme
salt and freshly ground pepper and Espelette pepper powder
olive oil (aged if possible)
a few drops of balsamic vinegar

Step-by-step directions

1 Heat your griddle to 2 (medium-high).

2 On one side pour a drizzle of olive oil then pour all your garnish, salt, add a little Espelette pepper, sweat well while stirring for 5 minutes then add the chopped garlic, capers and lemon thyme leaves then push everything to a corner of the griddle.

3 In the center pour a good drizzle of olive oil then place your livers, salt and pepper, cook 2 minutes on each side then turn off your griddle and let sit for 5 minutes.

4 On 4 hot plates pour your garnish and quickly arrange your livers around it, give a good grind of pepper and pour a drop of balsamic vinegar on each one.

Tomates Poivrons Courgettes Lapin Foies de lapin Plancha Plat principal