Ok first you gonna need rabbit..



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* Do not wash the hare parts overly, try to leave some blood. Put all the parts except the liver in a pot with 3 quarts water, and bring to a boil.

* Skim well.

* Peel vegetables except onion and dice. Add to pot with caraway seeds and 1 tablespoon salt. Keep heat very low and let soup simmer.

* Melt lard, add minced onion, crushed garlic and the hare liver, diced.

* Sprinkle with black pepper. Brown onion and liver fast, then dust with flour. Stir well and cook for a few minutes more. Add a ladle of broth from the soup pot. Stir well and pour into the soup pot.

* Put rice into the soup pot and cook till it is done. Adjust salt.

* Variation: add 3 tablespoons lemon juice, or whip lemon juice with sour cream at last minute.

Bon Apetite!!!

http://fooddownunder.com/cgi-bin/recipe.cgi?r=99905

think I will stick to chicken

U had my attention until u said Liver

Very similar to what I had as I kid. I don't think my mother used anything but the meat but the rest is very much like what she made.

My Bunnies! What have you done! I was saving them for Easter next year!

lol...don't worry people. When the great depression deepens, you gonna apply this recipe for squirrels and various other small rodents..

I have my own chickens thank you...

I'd follow the recipe now usin possum, squirrel, coon, or rabbit but minus the liver. I draw the line at liver of any kind

somebody would have to make it for me and probably wait until i was done to tell me about the ...little bunnies.

Sweeeee...T! Sweet man you are talking my language, I love rabbit and not only do I dig it I am also part Hungarian..
RABBIT MEAT ROCKS IN MY BOOK!

Actually it is quite good... my Parents are from Hungary.