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This is also a great recipe to use if you find a buy on Chicken Hindquarters.
The other interesting thing about this recipe is the way it uses the chicken liver to season the sauce. It is typical of German or even our old world ancestors that you use everything and not waste. The nice thing is that great discoveries our found this way. I don't particularly like chicken or rabbit liver which is similar but it is wonderful when seasoning other things.
I think this is a worthwhile project to try and you will be surprised at how good it makes the sauce taste.


1 2-1/2 to 3-lb.ready to cook rabbit
1/4 lb.salt pork diced
4 tablesp. butter
2 tablesp. chopped onion
1 small clove garlic crushed
1 teasp. salt
1/4 teasp. pepper
1 cup dry white wine
1tablsp. chopped parsley
Cut rabbit into serving pieces. reserve liver.

In small saucepan, cook saltpork 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 peices, stirring until butter is melted. Pour over rabbit. Sprinkle with parsley. Serve hot. Serves 4 to 6 serve with boiled potatoes.

Wine: A red wine: Red Bordeaux; French red Burgundy: red Cotes du Rhone: domestic claret or Burgundy.

Donated by Diana


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Last updated June 21, 2005