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.