Rabbit according to a recipe from Bresse

Ingredients for 4 servings:

• 1 rabbit of about 1.5 kg
• 100 g bacon, streaky
• 1 onion(s)
• 2 cloves garlic
• 1 tsp salt
• 1 cup(s) vegetable broth
• 2 tbsp butter
• 1 tbsp flour
• 1 cup(s) dry white wine
• 1 pinch(s) rosemary, dried
• 1 pinch of white pepper
• 2 egg yolks
• ¾ cup(s) cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Rabbit in Bressane

Wash and dry the ready-to-cook rabbit, then cut it into serving pieces. Dice the bacon, peel and dice the onions. Peel the garlic cloves, roughly chop them, and crush them with the salt. Heat the vegetable stock. Melt the butter in a casserole dish and brown the rabbit pieces on all sides. Add the bacon and diced onions, fry everything until translucent, turning occasionally, sprinkle with flour, and deglaze with the stock. Add the garlic, wine, rosemary, and pepper to the rabbit pieces, cover, and cook for about 60 minutes. Remove the rabbit pieces and keep warm. Whisk the egg yolk with the cream, stir 4-5 tablespoons of the hot braising liquid into the egg yolk and cream, remove the pot from the heat, and stir the egg yolk and cream into the sauce. Pour the sauce over the meat. Serve with white bread or potato croquettes.