Summary
| Prep Time | 20 mins |
| Total Time | 5 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 piece (s) rabbit liver (s), small
- 12 olives, black, diced
- 1 clove garlic
- 2 tomato (s), pitted, peeled
- herbs Provence
- salt and pepper
- 100 g mixed salad (rocket, endive, lamb`s lettuce, cress)
- 4 tablespoon mustard / garlic vinaigrette
- 4 slices baguette (s) or ciabatta bread
- 1 glass wine, rosé
- Olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Toast the bread slices on both sides in olive oil. Then clean the rabbit livers and fry them in olive oil on all sides, remove from the pan and set aside. Fry the olives in the remaining roast juice with the herbs, add the garlic clove and tomatoes in small cubes and sweat, deglaze with the rosé and season with salt and pepper. Cook everything to a mushy consistency, spread on the bread and pour liver over it (if necessary stir in a little tomato paste)
- Arrange the bread on the salad mixed with the vinaigrette.
- A well-chilled Rosé de Provence goes well with it.
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