Sauteed rabbit livers on toast

Sauteed rabbit livers on toast

This is a luxurious dish that is great as a starter or by itself as a snack.

Serves 4 as a starter

Ingredients

Half a loaf of Ciabatta bread, thinly sliced from Bread Ahead Bakery

Drizzle of olive oil from Oliveology

500g rabbit livers (or chicken or calves) from Furness Fish & Game

Oil for frying

150 ml Cabernet sauvignon vinegar

4 rashers good quality streaky bacon from Sillfield Farm

1 Bunch wild rocket

Preparation Method

Drizzle a little olive oil over the ciabatta and place in a low oven (140) for 30 minutes or until gold and crisp. Set aside.

Using a good heavy pan, fry the bacon until crisp on a medium-high heat, remove and set aside.

Turn up the heat and add the livers to the bacon fat. Cook for 1.5 minutes on each side, depending on thickness- they should still be just pink.

Pile the livers onto the ciabatta toasts.

Add the vinegar to the hot pan to deglaze, let it reduce by a half then pour over the livers.

Garnish with the bacon and rocket leaves