Fried Rabbit Livers with Sriracha & Wild Honey Glaze


Recipe courtesy of Chef Manny Augello, Jolie Bistro, Lafayette

Serves 6

  • 6 rabbit livers
  • 2 cups buttermilk
  • 1 day-old loaf country-style bread
  • 1/2 cup  Sriracha chili sauce
  • 1 cup  local wild honey
  • 2 cups  all-purpose flour seasoned with 2 teaspoons Creole
  • 1 egg beaten with 1/2 cup milk
  • 2 cups corn flour seasoned with 2 teaspoons Creole seasoning
  • 2 tablespoons  melted butter
  • oil for frying
  • toast points for serving
  • thinly sliced red onions and mixed fresh herbs for garnish


Fried Rabbit Livers with Sriracha and Wild Honey Glaze

Rabbit Liver with Sriracha and Wild Honey 

Click image to enlarge.



Trim and soak livers in buttermilk overnight.

Preheat oven to 350ºF.

Cut 1/2-inch-thick slices of bread, brush with melted butter, and bake for 10-12 minutes until golden.

In a stainless steel bowl, mix Sriracha and wild honey with a whisk. Set aside.

Drain rabbit livers and coat in seasoned flour, then egg wash, then seasoned corn flour, patting them down slightly in the corn flour to prevent batter from slipping. In a small fryer or heavy-bottomed pot or Dutch oven, heat frying oil to 350ºF. Slowly drop livers in hot oil; cook for 1 minute on each side. Remove to a paper towel-lined plate to drain. Serve each liver atop a toast point; drizzle with Sriracha and honey glaze. Garnish with sliced onions and fresh herbs.

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