- 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.
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