MMMMM----- Recipe via Meal-Master (tm) v8.04
  Categories: Meats, Italian
       Yield: 4 servings
       3 lb Rabbit with liver
       3 tb Olive oil
       2 tb Butter; melted
       2 oz Salt pork; diced
     1/3 lb Onions; peeled and diced
       2    Garlic cloves; mashed
       2    Bay leaves; crumbled
     1/4 ts Black pepper
       6 tb Dry red wine
       1 lg Ripe tomato or
     1/2 c  Canned peeled plum tomatoes;
     3/4 c  ;hot water
            Salt (optional)
    Cut the rabbit into 6 pieces.  Wash and dry the rabbit well. Chop the
   liver into very small pieces. Combine olive oil, butter and salt pork
   in a saucepan; heat.
    Add onions and cook, to medium brown.  Add rabit pieces and brown
   for 10 minutes.  Add garlic, bay leaves, black pepper, and chopped
   liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook
   for 5 minutes. Uncover. Add the tomato and the hot water, stir, and
   cook slowly for about 1 hour. Test for doneness, do not overcook.
   Carefully taste for salt (optional) and if needed add just a little
   at this point. When rabbit is cooked, cover and keep warm until
   serving time. This dish goes well with any pasta. Spoon the sauce
   over both rabbit and pasta.
    SOURCE:  Leone’s Italian Cookbook