How to cook tender rabbit liver on a festive table

Kitchen appliances and utensils:

• two bowls - large and smaller;
• a bowl;
• cutting board;
• kitchen knife;
• fork or shoulder blade;
• pan;
• kitchen stove;
• serving dish.

Ingredients

Step cooking

1. We wash 500 g of rabbit liver in water, if necessary, cut the connected pieces into separate slices, put in a deep bowl and pour 300 ml of milk there. We leave the liver in milk for 30 minutes. During this time, bitterness will leave it, and the liver itself will acquire a more delicate consistency.
   
2. After 30 minutes, remove the liver from the milk and transfer to another bowl, add two pinches of salt, mix and let stand for 10 minutes.
   
3. At this time, we prepare the flour for deboning. Pour half a glass of flour into a deep bowl (you can add it if necessary).
   
4. We carefully roll each piece of liver in flour and put it on a wide plate or on a kitchen board so that they do not touch each other.
   
5. We put the pan on the stove, pour vegetable oil in it for frying (it is better if it is olive, but the most ordinary sunflower, refined is also suitable). Pour on the eye - the amount will depend on the size of the pan and the area of ​​its bottom, approximately 2-3 tablespoons may be needed. As you fry, the oil will need to be added - make sure that the pan does not become dry, because it is in the oil that the liver will immediately acquire the crust we need, which will prevent the loss of juice. Heat the oil until hot. We spread the liver slices only in hot oil! Do not lay tightly; the pieces should not touch each other.
   
6. Fry on medium heat each side for about 5 minutes. But especially not for a while. The secret of its preparation is that it is important not to overcook the liver, otherwise it becomes stiff. Be guided by how it gets a golden crust. At the same time, when piercing from the finished liver, blood should not be released. If the crust has already appeared, and the liver is still raw inside, it means that it is necessary to reduce the fire a little while roasting, but do not forget to increase it before laying out the next batch of slices so that the oil will heat up again. In the described way we cook the whole liver.
   

Feed options

• To serve, cut the onion in half rings, spread on a flat dish, lay the liver on top. It will be nice if you put cucumber or tomato sliced ​​in rings on a dish, or both. And for each piece of liver on top, put another little ring of onion.
• If you need to meet guests suddenly arriving, then sandwiches can be quickly built from the same products and sheet pita bread. To do this, fold the pita halves with a corner or envelope and put in them chopped cucumbers, cubes of tomato and half rings of onion. Finally, insert into each envelope a piece of rabbit liver fried in the described manner. Here you have the original delicious appetizer for each individually.
• If you have the time, then you can make a salad of the same products: crumble cucumbers, tomatoes and liver into large cubes, mix everything and season with sour cream.

Video recipe

In a short video you can watch how to prepare the liver for frying, and also learn how it should look ready-made.

Other rabbit recipes