Rabbit liver with cumin
4 servings
40 minutes
Rabbit liver with cumin is a dish infused with the aromas of Eastern spices and home comfort. In Russian cuisine, liver is valued for its tenderness and rich flavor, while the addition of cumin gives it a light spiciness and zest. Onions and carrots sautéed in a mix of butter and olive oil soften the taste of the liver, while salad leaves add freshness in the final presentation. This dish pairs perfectly with light side dishes and is suitable for a cozy family dinner or a festive feast. Its quick preparation and depth of flavor make it an excellent choice for lovers of simple yet refined cuisine.
1
Peel and dice the onion.
- Onion: 2 heads
2
Peel the carrot and grate it.
- Carrot: 2 pieces
3
Fry the onion and carrot in a mixture of butter and olive oil. Add cumin (0.5 tsp) and salt. Continue cooking.
- Onion: 2 heads
- Carrot: 2 pieces
- Olive oil: to taste
- Butter: to taste
- Cumin (zira): 1 teaspoon
- Salt: to taste
4
Clean the liver and cut it as you like. It can be cut into fairly large pieces.
- Rabbit liver: 500 g
5
Remove the onion and carrot from the pan to a plate.
6
In the same pan, fry the liver on both sides until golden brown.
- Rabbit liver: 500 g
7
After seasoning with salt and pepper to taste, add the remaining cumin. Cover with a lid and simmer for 5 minutes on low heat.
- Salt: to taste
- Freshly ground black pepper: to taste
- Cumin (zira): 1 teaspoon
8
Add onion and carrot, continue to stew until cooked.
- Onion: 2 heads
- Carrot: 2 pieces
9
Serve liver with lettuce leaves.
- Mixed salad leaves: to taste
