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Rabbit Liver in a Slow Cooker

Delicious liver from a slow cooker? Easy! Meet the recipe! Cooking in a slow cooker is a real pleasure — quick and simple. I doubted whether liver would work out in this "miracle pot," since it's a delicate ingredient that's easy to ruin with long cooking. But after trying rabbit liver stroganoff-style, I was won over: this gadget can handle it. The liver comes out wonderfully tasty! Give it a try!

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Rabbit liver in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 45 % 9 g
Fats 40 % 8 g
Carbohydrates 15 % 3 g
121 kcal
GI: 67 / 0 / 33
  • Start your slow-cooker rabbit liver by prepping the ingredients: 1. Rinse the liver, pat it dry, remove the veins and membranes, and cut it into medium pieces. 2. Peel the onion and carrot; cut the onion into quarter-rings or smaller and grate the carrot. 3. Stir the sour cream together with salt and warm water. Now turn on the slow cooker and set the "Sauté" (Frying) setting for 10 minutes. Pour the sunflower oil into the insert, then add the cut liver, onion, and grated carrot. Sauté them, stirring constantly. Then season with salt and pepper, sprinkle with the flour, and — stirring gently — let the program run out. Next, pour the sour-cream sauce into the insert, stir again, and set the "Stew" (Braise) setting for 15 minutes. While it cooks, chop the garlic. Five minutes before the end, add the garlic and bay leaf to the liver. Turn the finished liver out onto a large platter or individual plates. Serve the rabbit liver with your favorite side dish and/or a vegetable salad. Enjoy!
  • For tips on how to defrost ingredients properly, see our article on the right way to thaw food.
  • To keep your eyes from stinging while you cut onions, rinse the onion and the knife under cold water. Your cutting board won't hold on to the onion smell if you rub it with a slice of lemon before cutting.
  • Keep in mind that the cooking times and settings in the recipe are approximate. Every slow cooker works a little differently, and even identical models from the same maker can have their quirks. Before you make a dish that's new to you, read your appliance's manual carefully, then practice with dishes you already know before moving on to new ones, dialing in the setting and time to suit your own machine.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream (30% fat) - 340  kcal/100g
  • Sour cream (25% fat) - 284  kcal/100g
  • Sour cream (20% fat) - 210  kcal/100g
  • Sour cream (10% fat) - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Enriched whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Pepper - 26  kcal/100g
  • Rabbit liver - 120  kcal/100g

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