Rabbit fricassée with peas and bread

Ingredients

For 1 serving

• Rabbit160 g
• Egg yolks1
• Lemon juice15 ml
• Peas120 g
• Onion40 g
• Vegetable broth200 ml
• White wine40 ml
• Parsleyto taste
• Whole wheat bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, celery, sulphites,

In season: April – June

Method

1. Peel the onion and chop it finely. Pat the rabbit pieces dry with kitchen paper and season them with salt and pepper.
2. Heat the oil in a casserole over medium heat and cook the onion for 3 minutes, until translucent; add the rabbit and brown it for 6 minutes, until golden on all sides.
3. Deglaze with the white wine and let it bubble off for 2 minutes, then pour in the vegetable stock, cover and cook over low heat for 30 minutes.
4. Add the peas and cook for another 10 minutes, until tender and the liquid has reduced slightly.
5. In a small bowl beat the egg yolk with the lemon juice and a spoonful of the hot cooking liquid. Turn off the heat, pour it over the rabbit and stir for a minute until the sauce thickens and coats the meat: off the heat the egg won't scramble.
6. Finish with chopped parsley and serve with the wholemeal bread.