Rabbit livers

Rabbit livers

By
From
The Beef Club
Serves
4
Prep
30 mins
Cooking time
40 mins
Photographer
Marie-Pierre Morel

The livers

Ingredients

Quantity Ingredient
300g rabbit livers
1 tablespoon grapeseed oil
15g butter
100g smoked streaky bacon

The gribiche sauce

Quantity Ingredient
1 large egg
1/4 bunch tarragon
1/4 bunch chives
1/4 bunch parsley
1/4 bunch chervil
2 spring onions
3 small gherkins
1 tablespoon capers
1 tablespoon wholegrain mustard
3 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons grapeseed oil

Moutarde violette sauce

Quantity Ingredient
3 tablespoons double cream
1 tablespoon moutarde violette sauce

Method

  1. Remove any large nerves from the livers with a small knife.
  2. Grill the livers on a barbecue or in a frying pan over a high heat in a little butter and oil for 1–2 minutes each side.
  3. Cut the smoked streaky bacon into large dice and brown in a frying pan for 5 minutes until just crisp.
  4. For the gribiche sauce, cook the egg for 9 minutes in a pan of boiling water. Finely chop the herbs, spring onions and gherkins and chop the egg. Mix together with the rest of the ingredients in a bowl.
  5. For the moutarde violette sauce, mix the ingredients together in another bowl.
  6. In each dish, arrange the livers with the cubes of streaky bacon, gribiche and moutarde violette sauce.
  7. Serve with Lentil Salad.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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