Recipe: My Polish-style rabbit livers

Name: Ma polonaise de foies de lapin
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 6 portions
Ingredients: Ma polonaise de foies de lapin pour de 4 a 6 personnes personnes :5 beaux foies de lapin déveinés2 oeufs durs de poule (Marans* si vous trouvez)4 petits oignons nouveaux ou aillets épluchés et ciselés avec le vert2 cuillers a soupe de moutarde fortepersil simple cerfeuil et ciboulette hachésHuile de tournesolsel et poivre du moulin.Oeufs rares de Vendée de couleur presque noire c'étaient ceux préférés du Général de Gaulle ,ils les faisaient venir pour sa consommation personnelle a l'Elysée puis plus tard a Colombey les deux églises.

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (8 reviews) Starters

Prep 20 min

Cook 20 min

Rest 1h

Total 1h40

Servings 6 serv.

Ingredients for 6 servings

My Polish-style rabbit livers for 4 to 6 people:
5 beautiful rabbit livers, deveined
2 hard-boiled hen eggs (Marans* if you can find them)
4 small spring onions or shallots, peeled and finely sliced with the green parts
2 tablespoons of strong mustard
flat parsley, chervil and chives, chopped
Sunflower oil
salt and freshly ground pepper
Rare eggs from Vendée almost black in color, they were General de Gaulle's favorites, they had them brought for his personal consumption at the Élysée and later at Colombey-les-deux-Églises.

Step-by-step directions

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 .

Veau au four Cuisine traditionnelle