355. RABBIT LIVERS with MUSHROOMS

serves 4 to 6


1 slice bacon - diced
1/8 tsp. pepper
2 tbs. fat
1 tsp. lemon juice
1 tsp. chopped onion
1/4 cup sliced mushrooms
6 rabbit livers
1 cup chicken stock
2 tbs. flour
1 tbs. chopped parsley
1/2 tsp. salt

Sauté bacon until browned. Remove bacon, add far and onion and when onion is tender but not brown add livers and sauté for 2 minutes. Add flour, salt, pepper, lemon juice and mushrooms. Blend. Add stock gradually and cook until mushrooms are tender. Garnish with chopped parsley.


courtesy of: Lyle Chappell / Meat Rabbit list