Rabbit Liver with Apple Chutney
Main Dishes • French
Description
Rabbit Liver with Apple Chutney
Ingredients
- Veal Liver 5 oz
- Green Apples 1 piece
- Spanish onions 1 head
- Grated Ginger Root 0 oz
- Celery stalk ½ piece
- Butter 0 oz
- Grapeseed Oil 4 tablespoons
- Ground Cinnamon a pinch
- Salt to taste
- Clove 1 piece
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the apple crosswise into 1 cm thick rounds. From the two central rounds, make rings by removing the core. This step is only necessary if you want to present the chutney aesthetically. In any other case, you can simply chop the apple into small pieces. Sauté the apple rings on both sides in butter (10 grams) until golden brown and set aside on a plate.
Step 2
Meanwhile, finely chop the edible remnants of the apple, red onion, celery, and ginger, and sauté until soft with 1 tablespoon of grapeseed oil in the same pan from which you just removed the apples. During the frying process, add 1 crushed clove, a bit of cinnamon, and season with salt and pepper. If the apple is too sour for your taste, add a pinch of sugar.
Step 3
Place the sautéed vegetables and apple into the apple rings. Ensure that there are no small pieces left in the pan.
Step 4
Heat the pan more intensely and quickly sauté the liver on both sides (about 3 minutes + 1 minute) in the remaining mixture of grapeseed and butter. Season with salt and pepper to taste during the process. You can consider the frying successful if you stop just after the liver changes color from red to brownish-gray when cut.
Step 5
Serve the liver alongside the apple chutney.
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