Hello, I have noticed beef liver in France is very cheap in supermarket, like 1.5 euro for 200 grams, and even less for lamb liver.
They are full of white spots, especially lamb, don't taste good and during summer hot days I suspect they are contaminated or rancid.
At butcher, beef liver is much more tasting, costs about 9 euros for 200 grams. I can also find rabbit liver for about 2.5 Euros 200 grams at the butcher, tastes good it is dark red seems ok.
I wonder if rabbit liver is a good alternative to beef liver, considering the price tag.
Considering the diet of wild rabbits is grains mostly and herbs, I wonder if they store as much pufa. Also I don't plan to eat the rabbit meat, just the 200 grams liver once a week.
They are full of white spots, especially lamb, don't taste good and during summer hot days I suspect they are contaminated or rancid.
At butcher, beef liver is much more tasting, costs about 9 euros for 200 grams. I can also find rabbit liver for about 2.5 Euros 200 grams at the butcher, tastes good it is dark red seems ok.
I wonder if rabbit liver is a good alternative to beef liver, considering the price tag.
Considering the diet of wild rabbits is grains mostly and herbs, I wonder if they store as much pufa. Also I don't plan to eat the rabbit meat, just the 200 grams liver once a week.
