Rabbit livers in puff pastry

                                                                    

  Vaud recipe

    Traditionally, rabbit livers were always cooked with rabbit, but this recipe is an example of a modern appreciation of the use of offal and of the outstanding imagination of a top chef in creating a true regional speciality.

Ingredients: (Serves 4 persons / Preparation time: 30 minutes)

300-350 g fresh rabbit livers

300 g leeks (white part only)

2 shallot, chopped

150 ml cream

50 g butter

200 g puff pastry salt, pepper, shallot

20 ml cognac chives, chopped

1 egg

Method:

    Roll out the pastry thinly, cut into rectangles 9x7 cms, brush with egg and bake. When cooked, slice each piece horizontally. Wash and cut the leeks "enjulienne". 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 clairified 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.

*Recommended wine: Dorin from Lavaux or Johannisberg.