Rabbit liver is unusually large and unusually delicious. The heart, kidneys, and livers are very nutritious and tasty, to eat alone or used in a rabbit pot pie, or for stuffing and sausage.

In some cultures, only the organ meats were consumed. The lean muscle meats, which are what we mostly eat in the U.S. , were tossed or  given to the dogs.

A popular misconception to eating liver is the belief that the liver is a storage organ for toxins in the body. It is true that the liver’s role is to neutralize toxins such as drugs, chemical agents and poisons, it does not store these toxins. When feeding your rabbits a healthy diet there is less of these for the liver to process.

Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. The liver will store many important nutrients such as vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron.

We raise our rabbits for a healthy source of meat, we feed them good food no hormones or chemicals so nothing but good clean healthy organs and meat.

When I was young I would never eat liver, the texture was weird and just the thought of  it made me say no way, then I started raising rabbits and wanted to use everything the rabbit had to provide, so I tried livers and have been eating them ever since. So try it you may be surprised .

Rabbit Livers with Kidneys & Onions

livers and kidneys from 6-8 rabbits
3 tablespoons olive oil
1 tablespoon butter
1 large  Vidalia onion
3 gloves garlic

salt & pepper to taste
thyme, to taste
1 cup seasoned  flour

Dredge livers and kidneys in flour and set aside. Heat oil and butter in a skillet, then add sliced garlic and onions. Carmelize, but do not burn. Add liver and kidneys. Add salt, pepper, and thyme. Fry until golden brown on both sides.

Crispy rabbit livers

Ingredients
1 to 1 1/2 pounds rabbit livers
3/4 cup coconut flour
1 teaspoon paprika
1 teaspoon coarse garlic powder
3/4 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cloves
4 tablespoons coconut oil

Directions
Cut rabbit livers into 2-inch pieces and pat dry with paper towels.
In a small bowl, mix flour, paprika, garlic powder, cumin, salt, pepper, and cloves with a fork until blended. Pour the seasoned flour into a large ziplock bag, add the rabbit livers, and shake until coated evenly.
In a large pan, heat 2 tablespoons coconut oil over medium-high until hot, about 3 minutes. Add about half the rabbit livers in a single layer, try to arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes. Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. You may need to add more coconut oil to the pan.

Rabbit Liver Pate

Fresh Rabbit Livers-Chopped into small pieces

2 Tbsp. Butter

1 Small Onion Finely Diced

2 Cloves Garlic, Finely Diced

pinch of Salt, Pepper, Hot Red Pepper Flakes to taste. Basil

Melt butter, then add your onions and garlic till they look clear, then add chopped liver and spices cook till liver is just done.

Then pour mixture into bowl and stick blend it till smooth.

Place in fridge and allow to chill and for the flavors to blend for at least six hours, serve on crackers but my favorite way is on toast.

RABBIT LIVER AND ONIONS WITH GARLIC
4 Rabbit livers, cut liver into strips
2 red onions, chopped
3 cloves garlic, minced
2 tablespoons butter
Salt amd Pepper to taste

Directions:
1.Saute the chopped onions and minced garlic in butter for about 4 or 5 minutes on medium heat.
2. After 5 minutes, mix in the liver strips in with the onions and garlic, lower heat to simmer, cover, and cook for about 5 minutes.
3. Stir, cover, and cook for 3 more minutes

CAJUN BLACKENED RABBIT LIVER W/ LEMON AND GARLIC
1 + pound rabbit liver cut into pieces
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter or olive oil
6 cups spinach leaves or lettuce leaves
Dressing-
1 tablespoon butter or olive oil I used sunflower oil
Juice of one lemon
1 clove of garlic, crushed
To make Cajun seasoning, mix together paprika, cayenne, garlic and onion powders, black and white peppers, thyme, oregano and salt.
Add livers to the seasoning mixture and toss to coat.
Place livers in a cast iron pan pre-heated to medium and cook on both sides, about 2-3 mins per side.
Place hot rabbit livers on lettuce or spinach. Combine dressing ingredients in a hot pan until garlic is very lightly browned, then drizzle over livers and greens as a warm dressing

TASTY LIVER SPREAD-
Makes 2 cups. (This can be sliced sausage-style by changing recipe listed below.)
1/2 cup minced onions
3 Tb butter
Cook slowly 12 – 15 minutes
3/4 lb (1-1/2 cups) Rabbit livers
Big pinch each of allspice, mace,white pepper, thyme.
1/2 tsp salt
Add, to onions and butter cook over moderately high heat 2 – 3 minutes
Add 1/3 cup cognac
1/2 cup diced sauteéd mushrooms
Add, bring to boil, ignite, flame 1 minute
Pureé mixture, add 1/2 cup butter, 1/2 cup cream cheese
Place in serving bowl and chill
For sausage, instead of last ingredient line, use 1/2 cup (4 oz) cream cheese, and 1/2 cup dry bread crumbs.

RABBIT LIVER CURRY RECIPE-
Ingredients-
1 lb rabbit livers
1 chopped onion
2 chopped cloves garlic
2 tablespoons oil
2 tablespoons grated fresh ginger
1/2 teaspoons ground turmeric
1 teaspoon chili powder
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1 chopped ripe tomato
salt and pepper to taste

Instructions-
Wash and drain the rabbit livers. Quarter each one. Heat the oil and fry the onion, garlic and ginger until onion is soft and golden brown. Add turmeric, chili powder, coriander and cumin. Fry, stirring for about 2 minutes, then add the garam masala, tomato, salt and cook. Stir and mash tomato with wooden spoon to speed the process. Add the rabbit liver pieces, stir well. Sprinkle pepper over and cook, covered for 20 minutes.