• 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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