Rabbit liver in creamy sauce
4 servings
30 minutes
Rabbit liver in creamy sauce is a delicate and exquisite dish of Russian cuisine that harmoniously combines the softness of the offal with the rich creamy texture of the sauce. The tradition of cooking liver with onions and cream dates back to ancient village recipes where housewives aimed to make dishes more nutritious and aromatic. Rabbit liver, with its subtle slightly sweet flavor, becomes especially juicy when combined with cream cheese, mustard, and spices. Cooked slowly, this dish fills the home with cozy aromas, and its tenderness pairs perfectly with a side of potatoes or rice. It is suitable for both family dinners and festive tables, delighting guests with its refined taste and appetizing appearance.
1
You can prepare boiled potatoes or rice as a side dish.
2
Rinse the liver, soak it in cold water to remove the blood. After that, cut off the white membranes. Cut into pieces.
- Rabbit liver: 0.5 kg
3
Chop the onion and carrot finely. Put them in heated oil and sauté for a couple of minutes. Then add cream cheese (like 'Philadelphia', 'Buco', or 'Almette'), mustard, and water. Bring to a boil. Then add the liver and reduce the heat. Season with salt and pepper. Simmer for 20-25 minutes on low heat until cooked.
- Red onion: 1 head
- Carrot: 1 piece
- Cream cheese: 300 g
- French mustard: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste