Rabbit liver with onions
Love treating yourself to something special? Cook up some rabbit liver! Rabbit liver doesn't make it to our dinner table all that often, but I've got a few ways to prepare this delicacy in my repertoire. Today I'll tell you about one of the simplest. This recipe gives you rabbit liver that melts in your mouth, and it comes together without much time or effort.
Tanyal
Recipe author
Rabbit liver with onions
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 %
6 g
Fats 48 %
12 g
Carbohydrates 28 %
7 g
156 kcal
GI:
57
/
0
/
43
- Start by soaking the liver in milk or whey. How long depends on the age of the rabbit whose liver you're cooking — anywhere from 30 to 90 minutes. Don't cut the liver; just trim off the membranes, pat it dry, season with salt and pepper, and dredge it in flour. Heat your chosen frying fat in a skillet and brown the liver pieces over medium heat until done. You'll know the rabbit liver is ready when it turns golden and, at a gentle press, releases clear juices rather than blood. It's best not to overcook it or cover it with a lid. If you're unsure whether it's done, put it in an oven preheated to 350°F (180°C) for 6–8 minutes. For the side, fry onion cut into half-rings. You can fry the onion at the same time as the liver — in a separate pan or deep-fried — or in the same skillet, just nudging the liver aside. Season the onion with salt and pepper to taste as it fries. Serve the finished liver with the browned onions, adding a fresh vegetable salad on the side if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Serum - 31 kcal/100g
- Rabbit liver - 120 kcal/100g
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