Friday, January 14, 2011

RABBIT LIVERS WITH MUSHROOMS

1 slice bacon - diced
1/8 tsp. pepper
2 T butter
1 tsp. lemon juice
1 tsp. chopped onion
1/4 cup sliced mushrooms
6 rabbit livers
1 cup chicken stock
2 T. flour
1 T chopped parsley
1/2 tsp. salt

Sauté bacon until browned. Remove bacon, add butter and onion and when onion is tender but not brown add livers and sauté for 2 minutes. Add flour, salt, pepper, lemon juice and mushrooms. Blend. Add stock gradually and cook until mushrooms are tender. Garnish with chopped parsley. 

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