MITT Medallions

Ingredients (serves 4):

500g of MITT Medalhões
5 Figados de Coelho
2 chopped onions
2 slices of bacon
15 Paris Mushrooms
100ml of rabbit blood
6 cloves of garlic, chopped
1 branch of thyme
1dl of red wine
Black-pepper (as needed)
Salt (as needed)
1 Chilli, fresh
Olive oil (as needed)
Cumin (as needed)
White Wine Vinegar (as needed)

Preparation

Start by marinating the medallions with a dash of olive oil, chopped garlic, thyme and a small pinch of salt for 2 hours. Cut 4 liver in small pieces as well as the mushrooms.

In a frying pan, put a dash of olive oil. As soon as it's hot, put the livers and the mushrooms. Season with a little salt. Let it cook for 5 minutes and remove from heat. Fill the medallions with the previous preparation. Finally, seal the meat in a frying pan with little fat. Finish the medallions in the oven, at 180º from 8 to 10 minutes.

For the sauce:

Place the lightly chopped bacon in a saucepan in a fat line, then the liver and onion, refresh with some red wine and let it simmer for about 5 minutes.

Put the blood in a recipient and add some of the previous preparation to warm it up, stirring it constantly.
Finally, add the blood to the pan and season with salt, black pepper, cumin and a little vinegar. Crush with a hand blender and remove from taste.

Suggested presentation

Arrange the Mitt Medalhão on a deep plate and water with the cabidela sauce. It can be served with a white rice or a salted potato.