recipes
Rabbit livers with port and figs
Serves:
Ingredients
- 500g fresh rabbit livers
- 1 large onion
- 1 cup red port
- 250 ml chicken stock
- ½ tbsp wine vinegar
- 2 garlic cloves
Method
Heat some oil in a frying pan, and seal the livers, adding the vinegar just before pulling them out. In the same pan, sauté the onions, garlic and figs, add stock and reduce. Once reduced by half, add the livers, sauté for 3 minutes, and add the port, flambé the port and serve.
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