Rabbit-Liver Hors D'Oeuvre

Preparation info

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Cut rabbit liver into bite-size pieces, and saute until lightly brown in:


  • 2 teaspoons butter
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt and pepper


    Add 1 tablespoon bourbon whiskey to make light sauce. Serve with sauce over cracker or toast.