Recipe: Grenailles de Noirmoutier and Rabbit Livers

Name: Grenailles de noirmoutier et foies de lapin
Prep time: 25 min
Cook time: 15 min
Total time: 100 min
Yield: 4 portions
Ingredients: 6 beaux foies de lapin fermier toutes les veines retirées300 g de Pommes nouvelles grenailles de Noirmoutier ou de Rébeurre 1/2 sel et une pointe d'huile2 gousses d\\"ail dégermées et émincées finement3 petits oignons nouveaux émincés le vert gardé pour la finalegros sel ,sel fin et poivre du moulin1 pointe de vinaigre balsamique.

By chef patrick ★ ★ ★ ★ ★ 4/5 (8 reviews) Meat

Prep 25 min

Cook 15 min

Rest 1h

Total 1h40

Servings 4 serv.

Ingredients for 4 servings

6 beautiful farmed rabbit livers with all veins removed
300 g 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.

Terrine de foie gras