Rabbit in lemon sauce

Name: Rabbit in lemon sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook rabbit (without head; approx. 1.8 kg); 7-10 Tbsp salt, white pepper, 3 tablespoons oil; 2 TABLESPOONS flour, 1/4 l white wine; 4-5 Tbsp Lemon juice; 2-3 TEASPOONS clear broth (instant); 300 g Mushrooms; 1 collar Spring onions; 1 Branch fresher or; 1 TEASPOON dried rosemary; 2 Egg Yolk; 7-10 Tbsp Herbs and lemon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook rabbit (without head; approx. 1.8 kg)
7-10 Tbsp salt, white pepper, 3 tablespoons oil
2 TABLESPOONS flour, 1/4 l white wine
4-5 Tbsp Lemon juice
2-3 TEASPOONS clear broth (instant)
300 g Mushrooms
1 collar Spring onions
1 Branch fresher or
1 TEASPOON dried rosemary
2 Egg Yolk
7-10 Tbsp Herbs and lemon

Directions

1
Wash the rabbit, pat dry. Divide into 8 pieces. Rub with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Brown the rabbit all around
2
Sprinkle flour over it and fry briefly more. Deglaze with 1/2 l water, wine and lemon juice while stirring. Bring to the boil and stir in the stock. Cover in a preheated oven (E-
3
Clean, wash and slice the mushrooms. Fry in 1 tablespoon hot oil while turning for about 5 minutes. Season with salt and pepper. Clean, wash and slice spring onions. Wash the rosemary, pluck the needles and chop if necessary. Add the spring onions and mushrooms to the rabbit after about 30 minutes.
4
Remove the rabbit and vegetables and keep warm. Boil the sauce on the stove. Mix egg yolk with 2 tbsp. hot sauce. Add to the remaining sauce while stirring (do not boil any more!). Season to taste. Arrange everything and garnish with herbs and lemon. Serve with rice or white bread