
Liver of small animals like rabbit and chicken is sweet and tasty, also the wild boar, deer and hare have a sweet Liver.
here I am cooking rabbit livers, you can do the same recipe for other animals, too.
Liver should be fresh with homogeneous color, no smell at all, remove immediately the Gallbladder paying attention to not break it, remember that certain animals (the deer for example) do not have any Gallbladder…
Ingredients:
Livers
Extra Virgin Olive Oil
Marine Salt
Parsley & Garlic mix (get it in category “preparations”) – Small Onions
Laurel – Flour
White Wine
chop the Garlic small
drop it on the Livers
mix
break the Laurel leaves…
add to the Livers, together with a quarter of White Wine too, mix well everything.
after a couple of hours (one day is better) take the Livers from the drugs
we discard the drugs
here we get Small Onions
we have to clean the onions from the green parts….
…..from the roots…..
and the first skin
we clean all the Onions well, after that we wash in fresh cold water….
…cutting in small slices
two spoons of Extra Virgin Olive Oil and two spoons of Butter in the pot
we go to roast the Onions now!
stirring on smooth fire until the Onions start to fade
add the Laurel
and a spoon of Parsley & Garlic mix
stir for a while…
then add the Livers
just one by one
add a pinch of Marine Salt, stir with kindness, do not break the livers…
as the livers changed color and look almost cooked, you should add half glass of White Wine
You remove the Laurel now…
we go to make the Velvet Sauce: first remove all the Livers and set in a separate plate
as you can see the Livers are already cooked
we set to boil the sauce adding two spoons of Flour type “00”
stir well the flour around mixing everything and you’ll see soon the Velvet Sauce being made
may be you need to add more White Wine or Flour, do it in small parts with no rush…just slowly…
as it is ready put back the Livers in to the pot, one by one, with kindness
cook only few minutes….it is done!