Pan-Fried Rabbit Livers flavorful and golden

1 In a wok or skillet, pour a little oil. Once hot, add your potatoes, mushrooms, and shallots. Season with salt and pepper, then sauté occasionally for 10 minutes. Remove from heat and keep covered.

2 Prepare your livers, cut them in half, then with a sharp knife, remove all the stringy parts (they look like small nerves). Season with salt and pepper, then refrigerate.

3 Your guests have finished the appetizer. Heat a skillet with butter and oil. Once very hot, place your livers in it (be careful, it may splatter). Cook one minute on each side. Transfer them to a plate and warm up your potatoes, then add the garlic.

4 Arrange a small mound of potatoes in the center of warm plates, place the livers around it. Heat the skillet used for the livers, deglaze with balsamic vinegar, add the capers, and drizzle over each liver.