Chef's Choice Recipes from the Rotten Apple's Jerad Gardner

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click to enlarge Jerad Gardner's fried rabbit livers, with remoulade sauce. - ROBIN WHEELER
Robin Wheeler
Jerad Gardner's fried rabbit livers, with remoulade sauce.
Fried Rabbit Livers

Makes 4 appetizer servings
2 pounds rabbit livers
Canola oil
All-purpose flour seasoned with salt and pepper
1. Soak livers in buttermilk for 10 minutes.

2. In a 4-qt. heavy saucepan, pour 3 inches of canola oil and heat to 340 degrees.

3. Dredge livers in flour, shake to remove excess, and place in hot oil, being careful to not overcrowd. Fry until golden brown, about 5 minutes. When livers float, they're cooked through.

Robin Wheeler writes the blog Poppy Mom. She is a regular contributor to Gut Check, including the columns The Dive Bomber and Throwback of the House.
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