Roasted IP Suisse rabbit liver with onions and apples
Ingredients for 2 people
500 g rabbit liver
2 large onions
2 apples
2-3 tbsp butter or olive oil
1 tsp fresh thyme (or ½ tsp dried thyme)
Salt and pepper to taste
A splash of balsamic vinegar
Fresh parsley to garnish
Preparation:
Preparing the liver:
Rinse the rabbit liver thoroughly and pat dry. Remove any skin or veins.
Cut the liver into slices about 1 cm thick.
Preparing the onions and apples:
Peel the onions and cut into thin rings.
Peel, core and slice the apples.
Fry:
Heat the butter or olive oil in a large pan. First add the onions and fry slowly over medium heat until golden brown (about 10 minutes).
Then add the apple slices and fry for another 5 minutes until soft.
Add liver:
Put the rabbit liver in the pan and fry for 3-4 minutes on each side until lightly browned but still slightly pink in the middle.
Season with salt, pepper and thyme.
To finish:
If desired, add a splash of balsamic vinegar to the liver and mix gently.
Arrange everything on plates and garnish with fresh parsley if desired.
Serving suggestion:
The fried rabbit liver can be served hot and goes well with fresh rösti, baguette, mashed potatoes or a lamb's lettuce
