Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS (G.PHELPS1)
3 lb Rabbit with liver
3 tb Olive oil
2 tb Butter; melted
2 oz Salt pork; diced
1/3 lb Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 ts Black pepper
6 tb Dry red wine
1 lg Ripe tomato or
1/2 c Canned peeled plum tomatoes;
-chopped
3/4 c ;hot water
Salt (optional)

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the
liver into very small pieces. Combine olive oil, butter and salt pork
in a saucepan; heat.
Add onions and cook, to medium brown. Add rabit pieces and brown
for 10 minutes. Add garlic, bay leaves, black pepper, and chopped
liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook
for 5 minutes. Uncover. Add the tomato and the hot water, stir, and
cook slowly for about 1 hour. Test for doneness, do not overcook.
Carefully taste for salt (optional) and if needed add just a little
at this point. When rabbit is cooked, cover and keep warm until
serving time. This dish goes well with any pasta. Spoon the sauce
over both rabbit and pasta.

SOURCE: Leone's Italian Cookbook

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