Rabbit Liver with Apple in Creamy Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g rabbit liver
- 2 onions)
- 1 apple
- 1 clove garlic
- 250 ml cream
- 150 ml white wine
- 2 teaspoons mustard
- 10 g chives
- Flour
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash and pat dry the liver, then flour and set aside. Peel the onions and cut into rings. Peel the apple, cut it into rings (approx. 0.5 cm) and remove the core. Chop the garlic and chives.
- Heat a pan with a little butter and fry the liver for about 2 - 4 minutes on each side (not too spicy). At the same time add the onion and apple rings.
- Sprinkle the apple rings with a little sugar so that they caramelize slightly. Just before the end of the roasting time, add the garlic. When the onion and apple are slightly brown in color, wrap everything in aluminum foil and keep warm in the oven.
- Pour the white wine into the gravy and let it boil briefly, then add the cream and mustard, stir well and let it boil down briefly. Season everything with salt and pepper.
- Finally, add the finely chopped chives to the sauce and you`re done. Serve best with mashed potatoes and a green salad.
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