Hassenpfeffer

• 1 rabbit (2 1/2-3 lbs.) or 1 chicken, hindquaters (2 1/2-3 lbs.)
• 14 lb salt pork, diced
• 4 tablespoons butter
• 2 tablespoons chopped onions
• 1 small garlic clove, crushed
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 cup dry white wine
• 1 tablespoon chopped parsley

1. Cut rabbit into serving pieces.
2. Reserve liver.
3. In small saucepan, cook salt pork in boiling water for 5 minutes, drain.
4. In dutch oven or heavy saucepan, heat 2 Tblsp.
5. butter.
6. Add salt pork and cook for 5 minutes, or until slightly brown.
7. Remove and set aside.
8. Add rabbit to pan, and cook for 10 minutes, or until rabbit is slightly browned on all sides.
9. Add onion and garlic and continue cooking for 5 minutes, stirring occasionally.
10. Return salt pork to pan.
11. Add salt, pepper, and wine.
12. Bring to a boil.
13. Cover and continue cooking briskly for 20 minutes.
14. Meanwhile, chop liver and rub through a fine sieve.
15. Remove rabbit to heated serving dish and keep warm.
16. Add liver puree to pan, and cook for a few seconds until sauce thickens, stirring constantly.
17. Off fire, add remaining butter cut into small pieces, stirring until butter is melted.
18. Pour over rabbit.
19. Sprinkle with parsley.
20. Serve hot.

rabbit, salt pork, butter, onions, garlic, salt, pepper, white wine, parsley

Taken from www.food.com/recipe/hassenpfeffer-422856 (may not work)