Preparation:
Cut rabbit into serving-size pieces. Reserve liver.
In small saucepan, cook salt pork in boiling water for 5 minutes. Drain.
In Dutch oven or heavy saucepan, heat 2 tablespoons butter. Add salt pork and cook for 5 minutes, or until slightly brown. Remove and set aside. Add rabbit to pan, and cook for 10 minutes, or until rabbit is slightly browned on all sides. Add onion and garlic and continue cooking for 5 minutes, stirring occasionally. Return salt pork to pan. Add salt, pepper, and wine. Bring to boil. Cover and continue cooking briskly for 20 minutes.
Meanwhile, chop liver and rub through a fine sieve.
Remove rabbit to heated serving dish and keep warm.
Add liver puree to pan, and cook for a few seconds until sauce thickens, stirring constantly. Off fire, add remaining butter cut into small pieces, stirring until butter is melted. Pour over rabbit. Sprinkle with parsley. Serve hot.
Serve with boiled potatoes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
