Best Rabbit Liver And Onions Recipes
GRANNY'S RABBIT IN LIVER SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 1 to 2 servings
Number Of Ingredients 16
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.
DUCK OR RABBIT LIVERS WITH ONION MARMALADE
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).
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 642 milligrams, Sugar 22 grams, TransFat 1 gram
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