Rabbit Liver And Onions Recipes

Steps:

• Cook the rabbit on the grill until cooked through.
• Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.

Steps:

• First, make the marmalade. Sizzle the butter in a saucepan over medium-high heat until it is nut brown, 3 to 4 minutes, then immediately add the onions, sugar and ½ teaspoon of the salt. Reduce the heat and stew gently until the onions are dark caramel brown, 30 to 45 minutes, being careful to not blacken them. Add the vinegar and wine and cook for another 30 minutes, stirring from time to time, until the butter floats separately from the onions. You need only a few spoonfuls of this for the livers, but don't be angry! The ingredients were cheap, and this will keep for weeks, stored in a jar in the refrigerator. From thence it shall come to enliven sandwiches, charcuterie, roasts and all kinds of other stuff.
• On to the livers. Warm a plate in a low oven. Trim, rinse and pat the livers dry; season with the pepper and the remaining salt. Warm the oil in a nonstick skillet and fry the livers for about a minute and a half per side. Let them rest for 5 minutes on the warm plate, then slice and serve with a few tablespoons of marmalade on polenta, toast or crêpes parmentier (see recipe here).

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
• Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!