Rabbit Liver and Kidney Lyonnaise, Poached Egg, and Frisée Lettuce

Adapted by StarChefs.com
March 2011
Yield: 1 Serving


Frisée Salad
3 heads clipped frisée
1 teaspoon minced shallots
12 rosemary croutons
1 tablespoon chive batons
½ ounce sherry vinegar
Rabbit Liver and Kidney Lyonnaise
4 rabbit livers cleaned and dried
Kosher salt and freshly ground pepper
½ ounce lardons
1 teaspoon minced shallots soaked in red wine
6 butter-poached rabbit kidneys
Sherry vinegar
3 ounces rabbit jus
1 pinch minced fines herbes
Assemble and Serve
1 poached hen egg
½ ounce extra virgin olive oil
Salt and freshly ground black pepper


For the Frisée Salad:

In a metal bowl, combine the frisée, shallots, croutons, and chive batons, and dress them with the sherry vinegar. Let the salad stand while assembling the Rabbit Liver and Kidney Lyonnaise; the vinegar helps break down the frisée.

For the Rabbit Liver and Kidney Lyonnaise:

Heat a sauté pan over medium-high heat. Add a touch of butter, and allow it to melt. Season the livers with salt, put them in the pan, and cook to rare. Remove the livers from the pan, and add the lardons, until crisp. Add the wine-soaked shallot, livers, and poached kidneys to the pan. Deglaze with sherry vinegar and reduce until it reaches a syrupy consistency. Add the rabbit jus and bring to a simmer. Season with kosher salt and freshly ground pepper. When ready to serve, add the fines herbes.

To Assemble and Serve:

Plate the Rabbit Liver and Kidney Lyonnaise, and top with the poached egg. Add the olive oil to the Frisée Salad, and season with salt and freshly ground black pepper. Put the Frisée Salad on top of the egg and Rabbit Liver and Kidney Lyonnaise.