Ingredients

1 rabbit and liver          4 oz butter
3 tomatoes                   2 onions
2 glasses red wine       Stock
2 cloves garlic               Seasoning    
1 red pepper (small) or ¼ teaspoon cayenne pepper
Bouquet Garni   

Method

Joint the rabbit and retain the liver.
 
Heat the butter in a heavy pan and stiffen the sliced liver for a moment or two.  Lift it out and brown the rabbit joints.

Chop the onion, quarter the tomatoes, and add then together with the red wine, crushed garlic, red pepper, bouquet garni and seasoning to the rabbit.  Add enough stock to just cover the meat.

Cover the pan and simmer gently for an hour.

Pound the liver and add this to the pan.  Cook for 20 minutes with the lid off.  If the sauce is not thick enough add a little beurre manie.
Remove the bouquet garni and serve.

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