Offal has a special place in my heart. I have a deep respect for anyone interested in eating all the parts of an animal, snout-to-tail if you wish. Honestly, I wasn’t always this way. It really wasn’t until culinary school that I experimented with organ meats.

Usually I only saw them in Latino or Asian markets and casually giggled at the plastic-wrapped packages of chickens feet, beef hearts, duck tongues or bull testicles (I still haven’t mustered the guts to eat any animals sex organs).  I still remember the day in my Soups, Stocks and Sauces Class where we made a sauce that called for cooked, diced cow tongue. So many of my fellow classmates cringed and threw up their hands in protest. I was a little excited. It ended up being one of my favorite things that semester, and I actually ate a bowl of it like it was soup. Delicious.

So for dinner tonight (and possibly a blog post in the future) I have 2 whole wild rabbits that I am planning on making stew out of. It seems fitting for this cold, rainy German day. With my rabbits came their tiny little livers, which I thought would make a great after-workout snack. Liver is one of natures most potent super foods. Most people think of fruits and veggies only being super foods, but liver has higher amount of vitamins, mineral and trace elements than almost all other meats.

In fact, you might be surprised to learn that in some traditional cultures, only the organ meats were consumed. The lean muscle meats, which are what we mostly eat in the U.S. today, were discarded or perhaps given to the dogs.

There’s nothing wrong with chopped liver…

Soaking the livers in organic milk. The lactic acid draws out any impurities that can make your livers taste metallic.

I soaked my livers for a few hours to make them taste “cleaner”, after a while you can see the milk turn from white to a murky brownish-pink. Using high quality grass-fed butter makes all the difference. Especially if the browned butter is going to be your sauce. I always go for butter with the highest fat content, it makes your dishes that much richer.