Equipment
Ingredients
Main
- 1 rabbit, cut into pieces
- 5 g salt
- 2 g black pepper, freshly ground
- 30 ml olive oil
- 100 g onion, chopped
- 1 garlic, minced
- 3 celery, cut into chunks
- 120 ml white wine
- 240 ml chicken stock
- 1 egg
- 45 ml lemon juice
- 6 g parsley, chopped
Nutrition (per serving)
Method
Pat the rabbit pieces dry using paper towels.
Season the rabbit pieces with salt and pepper.
Heat 30ml olive oil in a large heavy skillet over medium-high heat.
Brown the rabbit pieces on all sides in the skillet, then move them to a plate.
Add 100g chopped onion and 1 minced garlic clove to the skillet. Cook for 5 minutes until softened.
Return the rabbit to the skillet. Add 3 stalks of chunked celery, 120ml white wine, and 240ml chicken stock.
Bring the liquid to a simmer, cover, and reduce heat to low. Cook for 1 hour until the rabbit is tender.
Transfer the rabbit and celery to a serving dish. Keep warm in a low oven at 65°C (150°F). Reserve the liquid in the skillet.
In a small saucepan, beat 1 egg for 2 minutes until light.
Whisk 45ml lemon juice into the egg.
Slowly whisk the hot cooking liquid from the skillet into the egg mixture to temper the eggs.
Heat the sauce over low heat, stirring constantly, until thickened. Do not boil.
Pour the sauce over the rabbit. Garnish with 6g chopped parsley and serve.
Chef's Notes
- If the braising liquid reduces too much during the hour, add a small amount of water or extra stock to keep the rabbit partially submerged.
Storage
Refrigerator: 3 days — Store sauce and rabbit together to maintain moisture.
Reheating: Reheat gently on the stovetop over low heat. Do not boil or the sauce will curdle.
