Rabbit liver

Rabbit meat is a valuable and delicious food product that is also easily absorbed by the body of both adults and children. The first domesticated rabbits appeared in Spain about ten centuries ago. For example, rabbit meat was necessarily included in the diet of Roman soldiers - for this, even special mobile pens were created in which animals were bred.

In addition, in the 17th and 18th centuries, no feast in Europe was without rabbit meat, and some Italian and French restaurants still offer rabbit-based dishes prepared according to ancient recipes.

The product is quite healthy, which is considered a delicacy - this is the liver of a rabbit. Of course, this is not a world famous foie gras or goose (duck) liver, but also an incredibly tasty product. By the way, the fact that the rabbit's liver will be in your kitchen in large quantities is unlikely, since the main hostess gets one piece of offal, which remains after cutting a carcass purchased on the market. Although specialty stores, on the other hand, offer packages of rabbit liver weighing about one kilogram, this is a rather expensive product.

In principle, rabbit liver can be prepared in a similar way to any other type of this offal - it is often boiled, brewed, stewed with all kinds of sauces and seasonings, fried, pate made from it, prepared soup cream, soufflé, pancakes or knels, used for stuffing. But, frankly, the rabbit's liver is so self-sufficient that you shouldn't be sophisticated at all - just fry it whole fresh. The result is a wonderful dish, very tasty and healthy.

In addition, some like the dish, for which the rabbit's liver is cut into strips, salted and flavored with spices, poured with sour cream or mayonnaise, and then braised under a lid over minimal heat until tender.

Rabbit liver benefits

First of all, the benefits of the rabbit liver lie in the dietary qualities of this offal. So, the calorie content of the rabbit liver is only kcal per hundred grams. However, it contains a considerable amount of animal proteins, fats, vitamins and mineral salts.

However, despite the obvious human health benefits of rabbit liver, eating offal too often is not recommended by dietetics. The fact is that harmful substances are deposited in the liver and kidneys throughout the life of the animal, which, when eating dishes based on these offal, pass into the human body. Ideally, you can eat rabbit liver no more than once a week.