Rabbit in lemon sauce

Name: Rabbit in lemon sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Saddle of rabbit (400 g each); 4 (200 g each) Rabbit legs; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Lemon juice; 250 g Mushrooms; 1 TABLESPOON Oil; 1 collar Spring onions; 1 Rosemary stalk; 2 TEASPOONS Cornstarch; 2 Egg Yolk; 2 TABLESPOONS Whipped cream; 7-10 Tbsp fresh herbs and lemon

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Saddle of rabbit (400 g each)
4 (200 g each) Rabbit legs
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Lemon juice
250 g Mushrooms
1 TABLESPOON Oil
1 collar Spring onions
1 Rosemary stalk
2 TEASPOONS Cornstarch
2 Egg Yolk
2 TABLESPOONS Whipped cream
7-10 Tbsp fresh herbs and lemon

Directions

1
Cut the rabbit parts a little smaller, wash and dab dry. Heat the lard in a roaster. Fry the rabbit parts on both sides. Season with salt and pepper.
2
Deglaze with 1/2 litre water and 3 tablespoons of lemon juice, bring to the boil briefly. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. In the meantime clean, wash and slice the mushrooms.
3
Fry in hot oil while turning for 5 minutes. Season with salt and pepper. Deglaze with 1/4 litre water. Clean and wash spring onions, cut into bite-sized pieces. Peel rosemary needles. Add all prepared ingredients to the rabbit pieces 10 minutes before the end of the cooking time.
4
Mix cornflour and remaining lemon juice. Put rabbit parts aside for a short time. Stir cornflour into the stock, bring to the boil. Stir egg yolk and cream until smooth and stir into the sauce. Do not let it boil anymore.
5
Season again, fold in the rabbit parts. Serve garnished with fresh herbs and lemon wedges. Roast potatoes taste good with it.