Rabbit Fricassee

Clean the rabbit, remove the head and legs, and cut it into small pieces, avoiding breaking or splintering the bones. Regularly sized pieces promote even cooking and make it easier to coat each portion with the final sauce.

Arrange the pieces in a bowl and season them with two tablespoons of oil, one clove of garlic crushed and a bay leafLet them marinate for a few hours, so that the meat becomes more flavorful and maintains a more balanced aroma during cooking.

Pour the oil into a shallow pan In a large skillet, preferably terracotta, add the finely chopped garlic, onion, and celery. Sauté over medium heat until softened and translucent, without darkening or developing burnt notes.

Drain the rabbit pieces well, add them to the shallow pan Add the garlic from the marinade and stir. Cook for about 10 minutes over high heat, until the surface of the meat is lightly browned and the bottom releases an intense aroma.

Pour in the dry white wine and let it evaporate completely; wait until the alcoholic smell has faded. Pour in the boiling broth, stir, lower the heat at minimum and cover the shallow panCook for at least an hour, maintaining a very gentle boil.

During cooking, check the stock and add more boiling broth only if necessary. The rabbit is ready when the meat is tender and the cooking liquid is concentrated but still enough to keep the pieces moist, without drying out completely.

Turn off the heat, remove the garlic and let the rabbit cool. In a bowl, whisk the eggs with the strained lemon juice, a pinch of salt, and a sprinkling of pepper until smooth and runny.

Pour the mixture Pour the egg and lemon mixture over the now-warm rabbit and mix gently. The fricassee is ready when the sauce becomes creamy and adheres to the pieces of meat; garnish with chopped parsley before serving.