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fried liver

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Re: fried liver

Post Number:#31  Unread postby Stephanie » Sun Dec 04, 2016 6:19 pm


The liver is my favorite part. And rabbit livers are better than any other that I've had. YUM!

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Re: fried liver

Post Number:#32  Unread postby AnnClaire » Sun Dec 25, 2016 10:05 pm


Mmmmmmm, best liver I ever had!!! I use just a but if garlic salt when I saute them!

And no one else gets the liver as that is MY treat after doing the butchering :P
cheers - AnnClaire

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Re: fried liver

Post Number:#33  Unread postby a7736100 » Mon Dec 26, 2016 12:16 pm


I prefer chicken livers cooked just done. When overcooked they're not that good. Rabbit livers are much larger and is too much for me. Also they seem not as sweet to me as chicken livers.

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Re: fried liver

Post Number:#34  Unread postby karebru » Mon Jan 23, 2017 7:51 pm


I'll give this a bump...
"With all that good muscle meat on an animal, why eat the guts?" That's what I say. :yes:
If it's ground up in a sausage, I'll eat it, but please don't tell me it's in there.
Gizzards? There is no way that big rubber clam inside that bird is something eatable!
I know how to clean and process them, but YOU can eat it. Not for me! :sick:

My wife, on the other hand, takes the bag out of the body cavity of every store bought bird that sees our kitchen, and cooks the contents in a little olive oil. "Turkey guts" (my label) is her traditional Thanksgiving morning breakfast, as a matter of fact.
Home grown chickens and rabbits?... If we give one away, the guts are never included. Even if they are requested.

I guess, after reading this thread, I MIGHT have to taste a rabbit liver... Maybe just a tiny, little bite. :hmm:
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Re: fried liver

Post Number:#35  Unread postby Homer » Tue Jan 24, 2017 7:42 am


karebru wrote:...

I guess, after reading this thread, I MIGHT have to taste a rabbit liver... Maybe just a tiny, little bite. :hmm:


Image Around here we call that bait!
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Re: fried liver

Post Number:#36  Unread postby tarheel506 » Tue Jan 24, 2017 10:23 pm


I'm also guilty of giving all the organs to the dogs...I save the heart, lungs, kidney, spleen, and liver, chop them all up and the dogs get the whole mix once a week. I might be convinced to stash some of that liver away for myself now...

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Re: fried liver

Post Number:#37  Unread postby michaels4gardens » Wed Jan 25, 2017 7:26 am


We love liver, and have it quite often, Rabbit liver is a favorite, - when we cook rabbit liver and kidneys- I am the selfish piggy who tries to pick out all the kidneys and eat them before anyone else can get to them. there is an old saying-- "eat a part, help a part"...
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