Rabbit liver in puff pastry

[SecretFollower]

I haven't tried this one but I found it in an interesting book I've just been given.

 

Rabbit Liver in Puff Pastry

(Serves 4)

 

1 leek

100g / 7 tbsp butter

salt

pepper

500ml / 2 cups thick crème fraiche

100ml / 7tbsp wine vinegar

100g / 2/3 cup chopped shallots

3 rabbit livers (duck livers can also be used)

300g / 11oz puff pastry

100ml / 7 tbsp Cognac

 

Clean the leek and separate the white from the green part. Cut each colour into rings. Let soak in pot of cold water and then drain it in a strainer.

Melt half the butter in a large saucepan. Once it begins to sizzle add the leek rounds. Add salt and pepper. Cook on low heat for 10 minutes, stirring frequently.

When the leeks are nicely browned and have started to soften, add the crème fraiche. Blend well over low heat and add the vinegar for seasoning.

Peel and finely chop the shallots. Cut the rabbit liver into small dice. Slice the puff pastry into 4 large rectangles of the same size. Bake for 10 minutes or according to package instructions.

Melt the remaining butter in a frying pan. Add the rabbit liver and chopped shallots. Allow to cook for 5 minutes until everything is browned. At the last minute, deglaze with the Cognac. Mix quickly with a spatula.

Divide each pastry in half and lightly hollow out the interior. Fill 4 pastries with the creamed leek, then the rabbit liver with shallots. Top with the remaining pastry.

 

(If the creamed leeks are too cool and thick when you come to fill the pastries, add a little cold water and warm up slightly before filling the pastries).

[tabs]

That sounds bloody good. I might try some this weekend.

 

What is the book?

 

Tabs

[SecretFollower]

It's called Culina Mundi. A huge book with over 500 international recipes. I have to admit I don't even know what some of the ingredients are in some recipes.