Rabbit Liver with Grapes

Remove the skin from the grapes, remove the seeds and set aside. Prepare 3 breading plates (in one form flour, in one the beaten eggs and in one the breadcrumbs).

Turn the rabbit livers in flour to start, then in the beaten eggs and finally in breadcrumbs on the other side. Heat half the butter in a frying pan until creamy and fry the liver in it on both sides. If the butter is too brown in the process, you will need to replace it with new butter. Sprinkle liver with coarse salt and the four spice, drain and keep warm. Pour off the clarified butter and dissolve the gravy with raspberry vinegar. Boil sauce lightly, add remaining butter in pieces, then add grapes.

Pour the grape sauce over the liver and bring to the table nice and hot.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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