How to make
Wash and cut the livers into large pieces. Pour oil into a pan, cut the onion into strips and fry the livers for a short time.
Cover the pan with a lid to stew the onion and livers and after the onion softens pour the mushrooms and pickles.
Season with the spices and once the flavors have mixed, turn off the heat.
While still hot, distribute it into plates and sprinkle it with corn and paprika. The parsley is for decoration and is optional.
The rabbit livers with mushrooms, pickles and corn are ready.
