Recipe courtesy of Cal Boter

Granny's Rabbit in Liver Sauce

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 1 to 2 servings
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1/2 rabbit

3 cloves garlic, chopped 

1 onion, chopped 

Olive oil, for cooking

1 liter (2 cups) chicken stock 

1 cup tomato sauce 

7 grams (1/4 ounce) almonds 

7 grams (1/4 ounce) hazelnuts 

1 teaspoon herbes de Provence

1 teaspoon paprika 

2 rabbit livers 

2 tomatoes, chopped

1 bay leaf 

1/2 loaf hard/stale baguette, cut into 8 slices

Pinch salt 

Pinch black pepper 


  1. Cook the rabbit on the grill until cooked through.
  2. Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.
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