| Nutrient | Content | Reference |
|---|---|---|
| Calories | 123kCal | 123kCal |
| Proteins | 6.4g | 6g |
| Fats | 6.1g | 6g |
| Carbohydrates | 10.4g | 10g |
| Dietary fiber | 1.6g | 2g |
| Water | 73.4g | 73g |
| Ash | 1.9g | 2g |
| Vitamin A, RE | 220mcg | 220mcg |
| beta Carotene | 1.32mg | 1mg |
| Vitamin B1, thiamine | 0.08mg | 0mg |
| Vitamin B2, riboflavin | 0.08mg | 0mg |
| Vitamin C, ascorbic | 4.6mg | 5mg |
| Vitamin E, alpha tocopherol, TE | 0.9mg | 1mg |
| Vitamin PP, NE | 3.8mg | 4mg |
| Niacin | 2.3mg | 2mg |
| Potassium, K | 392mg | 392mg |
| Calcium, Ca | 20mg | 20mg |
| Magnesium, Mg | 22mg | 22mg |
| Sodium, Na | 401mg | 401mg |
| Phosphorus, P | 91mg | 91mg |
| Iron, Fe | 1.4mg | 1mg |
| Starch and dextrins | 7.4g | 7g |
| Mono- and disaccharides (sugars) | 3g | 3g |
| Cholesterol | 9mg | 9mg |
| Saturated fatty acids | 1.7g | 2g |
Rabbit liver is a rather useful product and is considered a delicacy. In addition, rabbit liver is easily absorbed by the body of both adults and children. Now specialized stores offer packages with rabbit liver up to one kilogram, so housewives can safely take on cooking dishes from such a liver.
Rabbit liver is often stewed with sauces, fried, pâtés are made, quenelles, pancakes, soufflés are prepared, and used for stuffing. But rabbit liver is so self-sufficient that sometimes it is enough just to boil it and then use it for making snacks, salads or serve with a side dish.
You can cook rabbit liver in a saucepan or double boiler - use the cooking method that you like best.
Recipes with rabbit liver ingredient
Step 1
For work, we need a rabbit liver, salt, water, a knife, a bowl, a saucepan, a cutting board.
Step 2
Soak the rabbit liver for 1 hour in cold water, rinse well.
Step 3
Cut off fat and thickening from the liver.
Step 4
Bring the water to a boil and put the liver in it. Bring to a boil again and cook covered over low heat for 15 minutes. Add salt 3 minutes before the end of cooking.
Step 5
Rabbit liver is ready.
Step 1
For work, we need rabbit liver, Provence herbs, a knife, a double boiler, a bowl, a cutting board, water.
Step 2
Soak the liver in cold water for 1 hour, rinse well.
Step 3
Cleanse the liver from ducts, fat and thickenings.
Step 4
Cut the liver into pieces, roll in Provence herbs and put in a double boiler bowl.
Step 5
Steam for 20 minutes. The liver is ready.
Required products :
1 whole rabbit weighing about 1.5 kilograms (along with offal - liver, heart, kidneys)
3 slices of old white bread
1 onion
5-6 cloves garlic
olive oil and parsley to taste a
pinch of cinnamon
ground black pepper and salt to taste
3 -4 tablespoons cognac or brandy
Method of preparation :
Wash the rabbit, dry it and cut into portions. Rub with salt and pepper. Cut the liver into 3-4 parts.
Put the bread in a bowl, fill with water and leave for 10-15 minutes, then drain the liquid that has not been absorbed by the slices.
Peel onions and garlic cloves, chop finely. Chop the parsley, separating the thick parts.
Fry the onion in hot olive oil for about 5 minutes (until soft). Then add the garlic, parsley, cinnamon, salt to taste, offal and bread. Let everything simmer for 5-7 minutes.
Using a blender, beat the products directly into the pan. Do not puree, it is good to feel the pieces of ingredients).
In a clean pan pour 2-3 tablespoons of olive oil and fry the rabbit until golden on all sides. Transfer to a saucepan and pour the brandy or cognac.
Let the dish stay on the stove for a while to evaporate the alcohol. Stir during this time. Pour 150 milliliters of water, season to taste and close the pot with a lid.
In 30-40 minutes the rabbit will be ready. If necessary, add more water while simmering.
Serve hot.
Enjoy your meal!
Required products :
1 rabbit
1 large onion
1 large
handful of carrots prunes
bunch parsley, dill or other green spices of your choice
ground black pepper and salt to taste
Method of preparation :
Wash the meat well under cold running water.
Cut it into portions.
Put in a suitable container.
Add sliced onions, carrots - in large circles, and add prunes.
Season to taste and stir. Put the connection of green spices whole on the products.
Pour a little water (enough to cover the meat) and close the container with a lid. Put on low heat and let the dish simmer for 3 hours.
Enjoy your meal!