Le Saupiquet (rustic version)

Piquant sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Other versions of saupiquet are useful if it is not possible for you to use the blood of the rabbit. For example, here is a basic interpretation, not for the timid.


  • liver of the rabbit
  • 6 cloves garlic, finely chopped
  • 1 dessertspoon red wine vinegar


In a pudding bowl crush the fiver and the garlic until you have a smooth paste. Stir in the vinegar and mix well. Add the olive oil little by little as for a mayonnaise. Season and serve with the rabbit.

A gentler version of this is to sauter the fiver for a few minutes and to cook the garlic cloves in the oven for half an hour before making the sauce.