Rabbit Liver with Rosemary, Naturally Fried
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 6 mins |
| Total Time | 21 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g liver (s), (rabbit liver)
- 1 sprig rosemary
- Salt and pepper, black from the mill
- olive oil
Print Recipe
Pin Recipe Instructions
- Clean the rabbit liver and pluck the needles off the rosemary branches. Spread the meat flat, put some of the rosemary needles in the middle and close, skewers are not absolutely necessary.
- Heat the olive oil in a pan, place the liver with the folded side down and fry for about 3 minutes. Then turn and continue frying until the meat is still pink on the inside (another approx. 3 minutes).
- Sprinkle a large piece of aluminum foil with salt and pepper, wrap the liver in it and let it rest for 10 minutes.
- In the meantime, either prepare a salad or just serve baguette and butter. Possibly top with herbs before serving.
- Is also suitable as a starter for 4 people.
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