1- In a wok or a frying pan, pour a bit of oil, and when it's hot, add your diced potatoes, mushrooms, and shallots. Season with salt and pepper, and sauté them occasionally for 10 minutes. Turn off the heat and keep them covered.
2- Prepare your rabbit livers by cutting them in half. Using a thin knife, remove any fibrous parts (resembling small nerves), season with salt and pepper, and place them in the refrigerator.
3- Once your guests have finished the appetizer, heat a pan with butter and oil. When it's hot, carefully place your rabbit livers in the pan (be cautious, as they might splatter). Cook for one minute on each side, then transfer them to a plate. Heat your sautéed potatoes and add minced garlic.
4- Plate the dish on warm plates by creating a small mound of sautéed potatoes in the center, arrange the rabbit livers around, and reheat the pan used for the livers. Deglaze it with balsamic vinegar, add capers, and drizzle the mixture over each liver.
This flavorful and visually appealing dish is now ready to be served to your guests!
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