Rabbit Livers In Puff Pastry Recipe

Step 1

Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with egg and bake .

Step 2

When cooked, slice each piece horizontally .

Step 3

Wash and cut the leeks "en julienne".

Step 4

Sweat the leeks and one of the chopped shallots in the butter. Season with salt, pepper and cayenne.

Step 5

Add the cream and simmer for 3 minutes to reduce the liquid.

Step 6

Chop the livers, season with salt and pepper and saute with 25 g clarified butter and the remaining shallot.

Step 7

Deglaze the pan with the Cognac.

Step 8

Fill the puff pastry slices with a layer of the very hot leeks then a layer of the sauteed livers.

Step 9

Garnish with chopped chives.

Things You'll Need

  • 350g Fresh rabbit livers
  • 300g Leeks; white part only
  • 2 Shallots; chopped
  • 1 1/2dl Cream
  • 50g Butter
  • 200g Puffpastry
  • Salt
  • Pepper
  • Cayenne
  • Pepper
  • 20ml Cognac
  • Chives; chopped
  • 1 Egg

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