Register

fried liver

One recipe per topic, please, to allow for comments and tweaking.
5 years of membership5 years of membership5 years of membership5 years of membership5 years of membership
Posts: 940
Joined: July 1, 2013
Location: central arizona
Thanks: 73
Thanked: 245 in 205 posts
BunnyBucks: 4,787.00

fried liver

Post Number:#1  Unread postby katiebear » Sat May 24, 2014 3:37 pm


I fried up a few (quite a few actually)bunny livers for my lunch today. WoW they popped and spattered like crazy but the clean up will be worth it! So delicate a flavor, I like calves liver but my family doesn't so I rarely get liver.But this was nothing like calf liver. hard to describe but it was sweet, not bloody tasting at all,not grainy like beef liver.Almost afraid to share 'cause then I won't get it all :twisted: Anyone who has not tried the livers should give it a try. At least I think so.... :D

Site Admin
8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership
User avatar
Posts: 16711
Joined: December 16, 2009
Location: South Eastern Ontario
Canada Female
Thanks: 806
Thanked: 2490 in 1924 posts
BunnyBucks: 60,368.00

Re: fried liver

Post Number:#2  Unread postby MaggieJ » Sat May 24, 2014 4:52 pm


Yes! Aren't rabbit livers wonderful, katiebear? :bouncy:

I call them the "liver hater's liver". They are just delicious... not like other liver at all. I just saute them in real butter and lightly salt and pepper them. I love them with heritage tomatoes and a green salad. :dinner:

BTW, the kidneys are almost as good. I cut them in half and saute along with the liver. The heart also tastes fine, but tends to be chewy because it is muscle rather than an organ.
Sojourning in 1894 . . .

The following user would like to thank MaggieJ for this post
michaels4gardens

6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership
User avatar
Posts: 1997
Joined: January 25, 2012
Location: plattsburg, missouri
Thanks: 66
Thanked: 629 in 386 posts
BunnyBucks: 10,925.00

Re: fried liver

Post Number:#3  Unread postby grumpy » Sat May 24, 2014 10:29 pm


Without question, the very best liver you'll ever eat.

I tell folks that all the time. All they have to do is try it once and they're hooked.

grumpy.
Author of Historical Romance Novels: The Trilogy of: Box of Dreams, Scarlet Dreams, and Shattered Dreams.
My newest work: Now in publication. Redemption Road.
Visit my website for more information. http://www.ekfelts.com

Site Supporter
4 years of membership4 years of membership4 years of membership4 years of membership
User avatar
Posts: 1924
Joined: December 6, 2013
Location: Johnson City ,Tn.
United States of America Male
Thanks: 881
Thanked: 510 in 398 posts
BunnyBucks: 9,541.00

Re: fried liver

Post Number:#4  Unread postby michaels4gardens » Sat May 24, 2014 10:38 pm


I have to cook it myself now, because it splatters on my wife, -- but-- it is well worth it. I cook the livers, kidneys, and hearts all together, --no one else here even knows if they like the kidneys or not, as there are none left for them by dinner time.
meat-mutt rabbits, a few laying hens.

4 years of membership4 years of membership4 years of membership4 years of membership
User avatar
Posts: 242
Joined: February 8, 2014
Location: Central New York
Female
Thanks: 46
Thanked: 40 in 31 posts
BunnyBucks: 1,455.00

Re: fried liver

Post Number:#5  Unread postby LPH_NY » Sun May 25, 2014 1:22 pm


"Liver hater's liver?" Hmmmm..... I do hate liver. But I've only tried beef and chicken. You guys are starting to make me think about trying some next time we butcher. I was giving the organs to the dogs, but they will not eat the raw livers. The third time I offered, I scrambled them with eggs. They ate it, but the smell of it cooking was turning my stomach upside down. I think I have a bit of a mental block. When you sautee them, MaggieJ, how long do you have them in the pan? I'm afraid I'll either undercook them and taste the ... uh... richness? or overcook them and wind up with something that bounces. I can't stand heart for the bouncy texture.

Site Admin
8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership8 years of membership
User avatar
Posts: 16711
Joined: December 16, 2009
Location: South Eastern Ontario
Canada Female
Thanks: 806
Thanked: 2490 in 1924 posts
BunnyBucks: 60,368.00

Re: fried liver

Post Number:#6  Unread postby MaggieJ » Sun May 25, 2014 1:39 pm


I don't really know how long I saute the livers, LPH_NY... perhaps 5-7 minutes. I slice them so you get more browned area than in a chunk and always use real butter. I don't cook them too hot... saute, not fry... and take them out just when there is no pinkiness left. You're right, don't overcook... That just spoils liver of any kind.
Sojourning in 1894 . . .

6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership
Posts: 2114
Joined: May 25, 2012
Location: Florida, zone 9b
Thanks: 14
Thanked: 144 in 114 posts
BunnyBucks: 12,525.00

Re: fried liver

Post Number:#7  Unread postby GBov » Tue Jul 01, 2014 8:20 pm


I made the mistake of showing my family how much I loved eating them and now I have to butcher at LEAST 12 rabbits to just get a taste!

Try it as stroganoff, you will LOVE it.

The following user would like to thank GBov for this post
Zass

5 years of membership5 years of membership5 years of membership5 years of membership5 years of membership
User avatar
Posts: 193
Joined: December 24, 2012
Location: South Carolina
Thanks: 19
Thanked: 7 in 7 posts
BunnyBucks: 1,325.00

Re: fried liver

Post Number:#8  Unread postby Ole Mule » Mon Jul 07, 2014 6:16 pm


I do not like liver so I do not think I could force myself to try them.

Moderator
6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership
User avatar
Posts: 18727
Joined: November 3, 2011
Location: CA
United States of America Female
Thanks: 1051
Thanked: 2483 in 1980 posts
BunnyBucks: 87,553.00

Re: fried liver

Post Number:#9  Unread postby MamaSheepdog » Mon Jul 07, 2014 6:22 pm


I'm still scared to try them too, Ole Mule. :oops:

I used to cook beef liver as a treat for my dog, and the smell grossed me out... but maybe I will try doing that again (with rabbit liver), and see if I can be brave enough to try a piece myself.
Victory Garden Rabbits

Image

Proud new owner of the highly coveted Get-away-with-it-card! (Homer's gift to me in a feeble attempt to curry favor and avoid the ban hammer.)

I prefer dangerous freedom over peaceful slavery. - Thomas Jefferson

5 years of membership5 years of membership5 years of membership5 years of membership5 years of membership
User avatar
Posts: 193
Joined: December 24, 2012
Location: South Carolina
Thanks: 19
Thanked: 7 in 7 posts
BunnyBucks: 1,325.00

Re: fried liver

Post Number:#10  Unread postby Ole Mule » Mon Jul 07, 2014 6:41 pm


You know this is funny I love liver gravy but cannot stand liver. The gravy is fine the liver is way to strong in taste. I like chicken gizzards, never ate hearts or any other organ meat.

6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership
Posts: 3242
Joined: June 3, 2012
Location: Alberta, Canada
Canada
Thanks: 182
Thanked: 254 in 226 posts
BunnyBucks: 16,745.00

Re: fried liver

Post Number:#11  Unread postby 3mina » Mon Jul 07, 2014 7:27 pm


You guys don't know what you're missing. I'm not a huge fan of other livers but rabbit liver is just the best.
Rex and American Sables

7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership7 years of membership
User avatar
Posts: 1324
Joined: May 18, 2011
Location: Ohio
United States of America Female
Thanks: 69
Thanked: 63 in 60 posts
BunnyBucks: 7,969.00

Re: fried liver

Post Number:#12  Unread postby JessicaR » Mon Jul 07, 2014 7:30 pm


I do not like liver, at all! But rabbit liver is so good it is the only liver I will eat!

4 years of membership4 years of membership4 years of membership4 years of membership
Posts: 37
Joined: July 1, 2014
Thanks: 0
Thanked: 1 in 1 post
BunnyBucks: 185.00

Re: fried liver

Post Number:#13  Unread postby sungura » Mon Jul 07, 2014 8:23 pm


I've never had liver, but this actually sounds very good. I will have to try with my first litter that I butcher! very excited!

6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership6 years of membership
Posts: 3242
Joined: June 3, 2012
Location: Alberta, Canada
Canada
Thanks: 182
Thanked: 254 in 226 posts
BunnyBucks: 16,745.00

Re: fried liver

Post Number:#14  Unread postby 3mina » Mon Jul 07, 2014 8:27 pm


You don't want your organs? Pack'em in dry ice and send 'em to me, I can't grow enough of them.
Rex and American Sables

4 years of membership4 years of membership4 years of membership4 years of membership
Posts: 37
Joined: July 1, 2014
Thanks: 0
Thanked: 1 in 1 post
BunnyBucks: 185.00

Re: fried liver

Post Number:#15  Unread postby sungura » Mon Jul 07, 2014 8:45 pm


I'm sure my dog will happily dispatch of any other organs and heads I don't want. I can't wait for next year when I will (hopefully) have my first litter ready for my rabbit wringer! :P

Next

Who is online

Users browsing this forum: No registered users and 1 guest