Pan-Fried Rabbit Liver with Mushrooms
Looking for a light, tasty dinner? Make rabbit liver with mushrooms! This dish has a refined, savory flavor and a wonderful aroma. Rabbit liver cooks very quickly and works just as well for a quiet family dinner as for a holiday table.
ninaola
Recipe author
Pan-Fried Rabbit Liver with Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
9 g
Fats 50 %
9 g
Carbohydrates 0 %
0 g
117 kcal
GI:
0
/
0
/
0
- Start by prepping your ingredients: 1. Cover the liver with ice water and set it aside for 30–40 minutes. 2. When the soaking time is up, let the liver drain (or blot it with paper towels), then cut it into large but fairly thin pieces (about 1/4 inch / 0.5–0.7 cm thick). 3. Wash the mushrooms well and cut them into quarters — if they're small, cut them in half or leave them whole. Once the main ingredients are ready, it's time to fry: 4. Pour the vegetable oil into a hot skillet and add the rosemary. Let it perfume the oil for 1–2 minutes. 5. Remove the rosemary from the oil, add the mushrooms, and fry them over medium heat, stirring constantly, for 3–4 minutes. 6. Add the liver and fry it for 2–3 minutes on each side. 7. Turn down the heat, sprinkle the liver and mushrooms with finely chopped rosemary, season with salt and pepper, stir, and keep everything over the heat for another couple of minutes. Serve the fried rabbit liver garnished with fresh herbs and slices of chili pepper. Potatoes make the best side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chili pepper - 40 kcal/100g
- Rabbit liver - 120 kcal/100g
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