Rabbit liver with onions

2 servings
2 hours

Preparation should be started by soaking the liver in milk or whey. The duration of this process depends on the age of the rabbit whose liver you are about to cook, and ranges from 30 to 90 minutes. Then we do not cut the liver, but only clean it from the films, dry it, salt, pepper and panic in flour. Heat the fat you choose to fry in a pan and ruddy pieces of liver over medium heat until tender. An indicator that the rabbit liver is ready will serve as a golden color and the flow out of it (with slight pressure) not blood, but simply juice. It is better not to cook the liver and not to cover the lid. If you doubted its readiness, it is better to put the liver in the oven, warmed to 180 degrees, for 6-8 minutes. As a side dish to the liver, fry the onion cut into half rings. Onions can be fried in parallel with the preparation of the liver - in a separate pan or deep-fried, or you can in the same pan where the oven is fried, slightly moving it to the side. Onions when frying salt and pepper to taste. We serve the finished liver with browned onions, if desired, supplementing its taste with a salad of fresh vegetables. Enjoy your meal!