Rabbit fricassee with mushrooms

Ingredients for 4 servings:

• 800 g rabbit
• 30 g flour
• 6 tbsp extra virgin olive oil, cold squeezed
• 2 garlic cloves
• 200 ml white wine
• 300 ml broth or hot water
• 4 sprigs of parsley
• 200 g porcini mushrooms, fresh or 20 g dried
• 2 egg yolks
• n. B. salt, black pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rabbit on the mushrooms

If using dried porcini mushrooms, soak them in a little water. Cut the rabbit into pieces. Wash, dry, and flour evenly. Heat 4 tablespoons of olive oil in a pan and fry 1 halved garlic clove and the rabbit pieces until golden brown on all sides. Deglaze with 200 ml of white wine, season with salt and pepper. Pour in 300 ml of stock or water, or the soaking water from the porcini mushrooms, and simmer covered for about 50 minutes. Cut the porcini mushrooms into pieces. Finely chop 1 clove of garlic and 4 sprigs of parsley and simmer with the chopped porcini mushrooms in a saucepan with 2 tablespoons of olive oil over low heat. If it becomes too dry, add a few tablespoons of water. After 20 minutes, mix into the rabbit pieces. 5 minutes before the end of the cooking time, put 2 egg yolks and the juice of 1 lemon in a jam jar, close the lid, and shake vigorously. Slowly stir the contents into the rabbit pieces and continue to simmer, covered, over low heat for about 3 minutes. Serve with fried polenta slices or baked potatoes.