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Rabbit Livers In Puff Pastry

Yield: 4 Servings

Ingredients and directions for this recipe

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

Roll out the pastry thinly, cut into rectangles 9x1 cms, brush with
egg and bake . When cooked, slice each piece horizontally . Wash and
cut the leeks "en julienne". Sweat the leeks and one of the chopped
shallots in the butter. Season with salt, pepper and cayenne. Add the
cream and simmer for 3 minutes to reduce the liquid. Chop the livers,
season with salt and pepper and saute with 25 g clarified butter and
the remaining shallot. Deglaze the pan with the Cognac. Fill the puff
pastry slices with a layer of the very hot leeks then a layer of the
sauteed livers. Garnish with chopped chives.

See also:
Previous recipe Rabbit In White Wine
Next recipe Rabbit Livers In Puff Pastry Vaud

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