Rabbit Livers, With Kidneys & Onions

a vintage photo of farm wife tending to her rabbit hutch
Ready For The Table

 

  • livers and kidneys from 6-8 rabbits
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 small Vidalia onions
  • 2-3 gloves garlic
  • salt & pepper to taste
  • thyme, to taste
  • 1 cup of flour

Dredge livers and kidneys in flour and set aside. Heat oil and butter in a skillet, then add sliced garlic and onions. Carmelize, but do not burn. Add liver and kidneys. Add salt, pepper, and thyme. Fry until golden brown on both sides.

Mustard Sauce

  • 1 1/2 cups mayonnaise
  • 3 tablespoons Dijon mustard
  • 3 teaspoons Worcester sauce
  • 1 1/2 teaspoons prepared horseradish

Serve with mustard sauce to dip, with applesauce and a light garden salad.

By Michael Patrick McCarty

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A Journal of Honest Food, Freedom, and The Natural World