recipes
Vol-au-vents with rabbit liver and sherry
Serves: 4
2012-01-17
Ingredients
- 200g rabbit liver
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 100g button mushrooms
- 200ml double cream (ELMLEA)
- 2 tots sherry
- Olive oil (PREGO)
- Fresh seasoning
- Salad leaves for garnish
- 4 vol-au-vent cases, cooked
Method
Chop the rabbit liver into bite size pieces. Heat a frying pan with a few drops of olive oil. Add the onion and garlic and cook until soft. Next, add in the rabbit liver and cook for a few minutes. Stir in the mushrooms and the sherry and season well with salt and pepper. Finally, add in the single cream and mix well. Spoon the mixture onto the cooked vol-au-vent cases and serve with a side salad. Suggested accompanying wine: DELICATA Medina Syrah Carigan Grenache D.O.K. Malta
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