Composition / ingredients
Cooking method
Preparation should begin with soaking the liver in milk or whey. The duration of this process depends on the age of the rabbit whose liver you are going to cook, and ranges from 30 to 90 minutes. Next, the liver is not cut, but only cleaned from the films, dried, salted, peppered and breaded in flour.
Heat up the fat you have chosen for frying in a frying pan and brown the pieces of liver over medium heat until ready. An indicator that the rabbit's liver is ready will be a golden color and the outflow from it (with light pressure) is not blood, but just juice. It is better not to overcook the liver and not cover it with a lid. If you doubt its readiness, it is better to put the liver in the oven, preheated to 180 degrees, for 6-8 minutes.
As a side dish to the liver, fry the onion cut into half rings. Onions can be fried in parallel with the preparation of the liver - in a separate frying pan or deep-fried, or you can in the same frying pan where the liver is fried, slightly shifting it to the side. When frying, salt and pepper the onion to taste.
Ready-made liver is served with browned onions, if desired, adding a salad of fresh vegetables to its taste.
Bon appetit!
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
