One taste and you’ll love this liver and onions recipe. Especially when made with rabbit liver.
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 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.
4 oz of polar bear liver contains enough Vitamin A to kill a
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.
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
2-3 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)
Salt and pepper to taste
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.)
Is this is your kids’ first time eating liver, or yours?
Here’s what you can do to increase the enjoyment...
It’s been years since that first bite, and I still enjoy my liver and onion recipe with plenty of catsup...mmmm!
47 calories per 100 oz, 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:
Important Note: Cholesterol is not the cause of heart problems, inflammation is, according to Dr. Lundell, an 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, go to http://thecholesterollie.com, or to
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 about cholesterol 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're happy to offer you this liver and onions recipe.