Liver and Onions Recipe

One taste and you’ll LOVE this liver and onions recipe. Especially when made with rabbit liver. The flavor is so totally mild!

People either love liver or hate it. And sometimes the only reason is how it’s cooked. Nothing is more disappointing than expecting liver, but finding a slab of overcooked, chewy brown rubber on your plate.

If anyone needs a foolproof recipe for liver and onions, it’s me. After years of eating my parents' rubbery liver and onions, I finally came up with this simple and delicious method of cooking liver: Easy - cook the liver WITH the onions.

Problem solved - in just minutes you can have succulent and oh-so-tender strips of liver fully cooked yet smooth, mild and tasty. You'll never loath liver again.

Rabbit liver is as mild as liver gets, which is why we recommend rabbit livers for this recipe, however you can of course use chicken, beef, veal, deer or other types of liver. 

Did you know?

Four ounces of polar bear liver contains enough Vitamin A to kill a man.

Beef liver isn't nearly that potent, but it is a veritable storehouse for Vitamin A (21,568 IU) and a host of B vitamins.  That’s enough Vitamin A that if you’re pregnant, you might want to go eezy-peezy on the portion sizes. Or simply switch to chicken or rabbit liver, where the Vitamin A content is rich but not exorbitant. More info below. B-vitamins are water-soluble and not usually toxic.

Rabbit Liver and Onions Recipe

4 rabbit livers, sliced

3-4 Rabbit livers and hearts. Slice livers into 1/2” (1 1/4 cm) strips; cut hearts in halves (1 rabbit liver is approximately 90 gm [3.1 oz])

OR: Substitute 2-3 slices of beef liver

2 onions, chopped. This is a lot of onions, which is the way I like liver and onions

2-3 garlic cloves, pressed

2 tablespoons butter or ghee

Pinch of thyme (or other favorite herb)

Salt and pepper to taste

Directions:

Time to simmer onions with liver for liver and onions recipe.

1. Sauté chopped onions, pressed garlic, salt and pepper, and thyme in butter for 5 minutes on medium heat.

While the onions are sautéing, chop the lettuce for a green salad, or the tomatoes and mushrooms for a tomato vinaigrette salad. This way, you’ll be right there in the kitchen when the timer goes off.

2. After 5 minutes, mix the whole pile of liver strips and heart halves in with the onions, lower heat to ‘simmer,’ cover, and cook for 3 minutes (pictured).

3. Stir, cover, and cook for 3 more minutes.

Voila! Liver, and onions, all done at the same time. How much easier can it get??  You’ve even prepared the salad.

Serve hot. (The liver, not the salad.)

Bon appetit!

Is this your kids' first time eating liver, or yours?

Rabbit Liver and Onions Recipe

Here’s what you can do to increase the enjoyment...

• As you serve each plate, cut each strip of liver into small bite-size pieces.
• Put a fairly generous dollop of ketchup atop each piece of liver.
• Leave the ketchup on the table in case anyone wants extra.
  
  

It’s been years since that first bite, and I still enjoy my liver and onion recipe with plenty of ketchup...mmmm!

Chicken Liver - Nutrition Facts

47 calories per 100 ounces, nearly all of them from protein (30) and fat (16).

Liver has a glycemic index score of 0 (zero).

Overall, liver provides a rich array of nutrition. This list hits the high points:

• Vit A - 3732 IU (75% of the Daily Value)
• Significant amounts of: Riboflavin, Niacin, Vitamin B6, Folate, B12, Pantothenic Acid and Choline
• Rich in: Iron, phosphorus and selenium
• Cholesterol: 158 mg.
  
  

Important Note: Cholesterol is not the cause of heart problems, inflammation is, according to Dr. Lundell, open heart surgeon with over 5,000 heart operations to his credit.  Cholesterol is actually the raw material for your body’s hormone system, and if you don’t eat it, your body must make it or die.

To learn more, WebMD has this great video on how your body uses cholesterol.  

For several decades, cholesterol has been linked to heart disease, and the data seemed to suggest avoiding animal products. However, science is an ongoing process, with new information being discovered all the time.

Current data is revising dietary recommendations as we learn more about different foods, how they are processed and prepared, and the way our bodies are affected by food. The recent data collected leans much more towards eating a variety of animal products in moderation from organically sourced livestock, because many needed nutrients naturally only come from meat and dairy foods.

While changes in nutritional science come regularly, the age old wisdom of eating a variety of natural unprocessed food in moderation and getting regular exercise still holds true.

Raising-Rabbits.com is not affiliated with and does not benefit when you go to WebMD. But we believe strongly that the information this site presents about cholesterol is currently accurate, and your health will benefit by not being afraid of cholesterol, except in the case of familial hypercholesterolemia.

And that’s why we're happy to offer you this liver and onions recipe.

Enjoy...