Chefs Thierry Padovani & Maureen A. Little

Saupiquet de lapin

Saupiquet de lapin

• 1 rabbit with its liver (chicken or duck can be used)
• 2 thyme sprigs
• 2 bay leaves (crushed)
• 1 large tomato (seeded and diced)
• 5 cloves of garlic
• 5 tbsp of olive oil
• 1 cup white wine
• 1 tbsp of vinegar
• 1 tbsp of mustard
• 1 pinch of coarse salt
• 2 tbsp of capers
• 1/2 cup of black olives
• 1/4 cup chopped parsley
• 8-10 peppercorns
• 1/2 white onion sliced

Method:
Cut the dressed and cleaned whole rabbit into 8-10 pieces. Place in a large bowl. Add crushed bay leaves, peppercorns, 2 cloves of garlic, 3 tablespoons of olive oil, onions, white wine, and mustard. Mix well, and marinate for 12 hours. Stir occasionally and place in the refrigerator covered with plastic wrap.

Over medium high heat, add 2 tablespoons of olive oil to a cast iron pan. Saute the marinated pieces of rabbit. Brown well. In another pan cook the livers in butter and olive oil (rare, do not over cook). After cooking set aside to cool. Chop the livers and place in a small bowl, add the diced tomatoes, chop the black olives, garlic and capers and add to the bowl. Add the white vinegar and a dash of pepper and salt, mix well.

Serve with your favorite vegetable.

Enjoy!