Wrung Rabbit

1 large rabbit 4 large onions
2 slices of bread 1 cup or more red wine
3 tbl. vinegar 1/2 tsp. black pepper
1/2 tsp. ground ginger 1/4 tsp. ground cloves
salt to taste rabbit’s liver

Simmer rabbit (including the liver) in water for about
30 minutes or until tender. Drain and let cool a bit.
Grind the bread and liver together using a meat
grinder or food processor or mortar & pestle remove
rabbit meat from the bones. Fry the onions in some oil
and set aside. Pour wine into hot pan. Add bread and
liver and spices. Whisk until creamy.
Add onions and rabbit. mix well and serve