Recipe: My Polish-style rabbit livers

1 In a large skillet, pour a splash of oil and when it is very hot, place your rabbit livers, salt and pepper, cook 2 minutes on each side (put a lid on each time as the livers jump in the pan)
then place them on a plate and let cool.

2 On a large cutting board, arrange your rabbit livers, and start chopping them with a large knife then add the hard-boiled eggs, the sliced onions, the herbs and finally the 2 tablespoons of mustard, salt (lightly) and pepper, then continue chopping everything until the elements come together, it should be chopped but not a puree.

3 Arrange on a nice plate with a small decoration of your choice.
Personally, I love this appetizer largely inspired by Slavic cuisine with slices of toasted country bread.
We tested this recipe (in moderation) with a Petit Chablis served slightly chilled, crisp with a slight grapefruit taste on the palate, from the excellent Domaine des Quatre Saisons based in Epineuil.
contact@domainedesquatresaisons.com .