Liver and Onions Recipe

If anyone needs a foolproof liver and onions recipe, it’s me. After years of turning liver into rubber, I finally came up with this simple and delicious method of cooking liver -- I now cook it 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? 3 oz of polar bear liver contains enough Vitamin A to kill a man.

Pictured: 4 rabbit livers, sliced

Beef liver isn't 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 eeezy-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

2-3 onions, chopped
This is a lot of onions, which is the way I like liver and onions

2-3 cloves garlic, or more as desired, pressed

1-2 tablespoons butter
Pinch of thyme (or other favorite herb)
S&P to taste

Directions:
1. Saute chopped onions, pressed garlic S&P and thyme in butter for 5 minutes on medium heat.

While the onions are sautéing (pictured), 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.

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, that is, not the salad.

Bon appetit!

Is this is your kids’ first time eating liver, or (heheh) yours? 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 catsup atop each piece of liver.
• Leave the catsup on the table in case anyone wants extra.

It’s been years since that first bite, and I still enjoy liver and onions with plenty of catsup...mmmm!

Chicken Liver - Nutrition Facts

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, an open heart surgeon with over 5,000 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, go to http://thecholesterollie.com/aff/, or to
http://www.eioba.com/a37027/the_cholesterol_myth.

Raising-Rabbits.com is not affiliated with and does not benefit when you go to either site. But we believe strongly that the information these sites present is spot-on, and your health will benefit by not being afraid of cholesterol, except in the case of familial hypercholesterolemia.

And that’s why we offer you this liver and onions recipe with a wonderfully clear conscience.

Enjoy...

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