How to cook rabbit liver? Here is my very simple recipe: pan-fried rabbit liver paired with a side of fresh spinach (here you can find how to cook spinach) that can be prepared in no time. Sometimes I use rabbit livers in Tuscan liver crostini instead of chicken livers, but today I’m proposing them as a main course, a recipe worth trying, as the flavor can be quite particular and might not be for everyone. Indeed, rabbit liver is something you either love or hate. I recommend cooking it with few ingredients; in my house, we simply season it with garlic and sage and serve it with cooked vegetables or fresh salads.
A recipe to try, and then decide whether you belong to those who love rabbit liver or those who never want to hear about it again! Let me know, until next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 348.78 (Kcal)
- Carbohydrates 5.48 (g) of which sugars 0.58 (g)
- Proteins 24.79 (g)
- Fat 25.55 (g) of which saturated 2.85 (g)of which unsaturated 16.93 (g)
- Fibers 2.96 (g)
- Sodium 1,314.82 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 rabbit liver
- 5 tablespoons olive oil
- 2 cloves garlic
- 1 sprig sage
- to taste salt
- to taste pepper
- 1.1 lbs spinach
- 1 clove garlic
- to taste olive oil
- to taste salt
Tools
- Pan
Recipe
Cooking rabbit liver is really simple and above all very quick!
Wash and pat the rabbit livers and sage dry with kitchen paper.
In a non-stick pan, pour the olive oil and brown two garlic cloves, then place the livers and sear them for a few minutes on both sides.
Salt, pepper, and add the broken up sage leaves, continue cooking over high heat until the liver is well browned, usually about 10 minutes (if you want the liver softer and pink, cook it less, judge with a fork).
The rabbit liver is ready, let’s see now what side to serve it with.
You can serve this recipe with cooked vegetables or fresh salads, I chose spinach. Let’s see together how to make them.
Cook the spinach following my tips on how to cook spinach.
Once the spinach is cooked, finely chop it with a mezzaluna and sauté it for a few minutes in a pan with the oil and a garlic clove, salt and serve.
Here it is, now our recipe is complete and ready to be enjoyed. Place a rabbit liver on each plate, some cooked spinach, and serve immediately while hot. Enjoy your meal!
Storage and Tips
Storage: Rabbit liver is best consumed immediately, however, you can store it in the fridge for 1 day in an airtight container. I recommend reheating it in a pan or microwave before enjoying it again.
Tip: Pay attention to cooking time; depending on your preferences, you can cook the liver softer or firmer. Keep in mind that prolonged cooking can quickly toughen the liver.
