Not the fluffy, cuddly sort that eat your lettuces but the tasty variety that you eat instead. Found some rabbit meat on offer this weekend and decided to make Lapin aux olives … on taking the meat from the packaging I was delighted to discover the liver had been included. Now, a rabbit liver is pretty big and after chopping, frying in butter and olive oil and incorporating into the sauce it improved the richness and flavour immeasurably. So, a handy tip, puréed liver in a meat sauce is a good thing – I guess that nothing new to seasoned cooks but I was pleased to discover it.


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