Fried rabbit liver

Cooking fried rabbit liver let's start with the preparation of products, for which you need:

1. Pour the liver with ice water and set aside for 30-40 minutes.
2. At the end of the soaking time, let the liver dry (or dry with paper towels), then cut it into large, but rather thin pieces (0.5-0.7 cm thick).
3. Wash the champignons thoroughly and cut into quarters. If the mushrooms are small, you can cut them in halves or leave them whole.

When the main ingredients are ready, you can start roasting:

4. Pour vegetable oil into a heated frying pan and put rosemary. It should give its flavor to the oil - it will take 1-2 minutes.
5. Remove the rosemary from the oil, put the mushrooms in the pan and, stirring constantly, fry them over medium heat for 3-4 minutes.
6. Next, add the liver and fry it on both sides for 2-3 minutes on each side.
7. Reduce the heat, sprinkle the liver with mushrooms with finely chopped rosemary, salt and pepper, mix and keep the liver on the fire for a couple more minutes.

Serve fried rabbit liver garnished with herbs and chili pepper slices. Potatoes are best suited as a side dish.

Bon appetit!