Recipe: Grenailles de Noirmoutier and Rabbit Livers

Name: Grenailles de Noirmoutier and Rabbit Livers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 beautiful farmed rabbit livers with all veins removed; 300 g (10.5 oz) new potatoes grenailles from Noirmoutier or Ré; butter 1/2 salt and a hint of oil; 2 cloves garlic, degerminated and finely sliced; 3 small new onions, sliced with the green parts reserved for finishing; coarse salt, fine salt and freshly ground pepper; 1 hint of balsamic vinegar

By chef patrick Asfaux 4/5 (8 reviews) · 🍳 16 made it

Prep 25 min

Cook 15 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

6 beautiful farmed rabbit livers with all veins removed
300 g (10.5 oz) new potatoes grenailles from Noirmoutier or Ré
butter 1/2 salt and a hint of oil
2 cloves garlic, degerminated and finely sliced
3 small new onions, sliced with the green parts reserved for finishing
coarse salt, fine salt and freshly ground pepper
1 hint of balsamic vinegar

Step-by-step directions

1 Wash your potatoes then pour them into a pot, cover with water then salt with coarse salt (or cook in seawater) cook for 10 minutes after boiling.

2 Meanwhile in a pan put a good piece of butter and a dash of oil, then when it becomes "meunière" place your livers, salt and pepper and your sliced onions, cook 3 minutes on each side then turn off the heat and keep covered.

3 Drain your potatoes, then in a pan pour a dash of oil and a good piece of butter, when hot pour in your potatoes with your garlic slices then salt and pepper and let them roast for 10 minutes.

4 Then pour your rabbit livers on top, just warm through and at the last moment sprinkle with your onion greens and a dash of balsamic vinegar, serve very hot and plate on warm plates.