LOW CALORIE

Rabbit Liver with Apple Chutney

Main Dishes | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Rabbit Liver with Apple Chutney

Ingredients

Veal Liver - 3.5 oz
Green Apples - 1 piece
Spanish onions - 1 head
Grated Ginger Root - 0.2 oz
Celery stalk - ½ piece
Butter - 0.7 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.