This is a super simple recipe and makes a wonderful lunch or a lighter supper.. one rabbit liver per person is ideal, increase the veggies based on the number of folks to serve.

I soaked the rabbit livers in whole milk for about an hour before preparing them, I dipped them into thick yogurt and then into spiced cornmeal and into the cast iron they went, lots of hot fat, don’t crowd your pan, cook a few min on each side, ideally flipping only once.

In a second pan, put in a splash of olive oil or any other healthy fat, slice up a onion, half a cup of finely sliced cabbage, red and green pepper, I would have for sure added mushrooms had I had any in the house fresh to use in this, just do a quick stirfry with your veggies, with whatever your favorite spices for stirfry.  As long as everything was cut up and ready to go, they should take about the same amount of time, and be ready to plate up.