7 pounds of rabbit liver...poor Bugs!

[Mjx]

Thanks, these are some great ideas! I think that this time, I'm going to go with frying or sauteeing, then perhaps cutting the liver into strips, and combining it with either the rice or the pinto beans that will accompanying the rabbit.

[nikkib]

lightly flour it and cook it with brandy and butter and add it to a salad of bitter greens with strips of bacon, artichoke, wild mushrooms and a poached egg on top

[budrichard]

Usually the liver is pureed and added to the sauce for the rabbit.

Imported rabbits in the US come from China. I don't use them. Where did your rabbit come from?-Dick

[Mjx]

Usually the liver is pureed and added to the sauce for the rabbit.

Imported rabbits in the US come from China. I don't use them. Where did your rabbit come from?-Dick

It was imported from France.

The recipe I'm working from uses the pan juices, plus lemon and white wine as a sauce, so I'm planning to incorporate the liver into the side dish of pinto beans that is going to accompany this. As will, I suppose, a whole bunch of other parts that it turns out were also included with the rabbit, and that I didn't notice before, since I got it wrapped and frozen.

I'm now wondering how lungs sautee.

[budrichard]

"I'm now wondering how lungs sautee. "

Not a clue!-Dick