Recipe: Rabbit Livers on the Griddle

Name: Foies de lapin planchès
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 8 jolis foies de lapin bien clairs coupés en 2 les petites veines retiréesPour la garniture1 tomate de jardin bien mure1mini courgette de même1 petit poivron vert et un rougetout cela taillé en petits désquelques c'pres1 gousse d'ail dégermé et hachéequelques feuilles de thym citronsel et poivre du moulin et poudre de piment d'Espelettehuile d'olives(mure si possible)quelques gouttes de vinaigre balsamique.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

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.

Foies de lapin Plancha