Meat
Liver
Rabbit liver is soft, iron-rich offal—quick pan work, pâté or traditional fries. Stronger in older wild animals. Soak briefly if you want milder taste, sear pink to medium, avoid chalky well-done. Onions, acid and herbs balance richness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.81 g
- Saturated Fat 3.91 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 0.76 g
- Cholesterol 272 mg
- Sodium 61.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 25.5 g
- Water 58.8 g
- Energy 181 kcal
- Water 58.8 g
- Protein 25.5 g
- Fat 8.81 g
- Saturated Fat 3.91 g
- Monounsaturated Fat 4.14 g
- Polyunsaturated Fat 0.76 g
- Omega-3 0.08 g
- Trans Fat 0.2 g
- Vitamins 5335 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.3 mg
- Vitamin B3 — Niacin 13.1 mg
- Vitamin B5 — Pantothenic Acid 7.56 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 42.4 µg
- Vitamin B9 — Folate 263 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 434 mg
- Major Minerals 426 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.14 g
- Cholesterol 272 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 3.3 · vitamin-b3-niacin: 13.07 · vitamin-b5-pantothenic-acid: 7.56 · vitamin-b6: 0.43 · vitamin-b7-biotin: 42.4 · vitamin-b9-folate: 262.6 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Medieval warren management supplied rabbits to European kitchens; liver of rabbit took a named place in that kitchen trade.
Farmed rabbit offered mild consistent meat for urban butchers. Cooks treated liver of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, liver was portioned and sold ready for the pan. Mediterranean cultures raised and hunted rabbits for pot and spit.