Ingredients
For the Rabbit
- 1 rabbit (about 1.2 kg), cleaned and cut into pieces
- 2 onions, sliced
- Parsley, chopped
- 50 g black olives
- 1 glass of Vernaccia di San Gimignano (white wine)
- Vegetable broth (as needed)
- Flour (for coating)
- Extra virgin olive oil
- Salt and pepper to taste
For the Finishing Sauce
- 2 eggs
- Juice of 1 lemon (filtered)
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
Prepare the Rabbit
Wash and dry the rabbit pieces. Lightly coat them in flour, shaking off any excess.
Brown the Meat
Heat 3–4 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the rabbit pieces and brown them for 2–3 minutes on all sides.
Pour in the white wine and let it almost completely evaporate.
Cook with Onions
Lower the heat and add the sliced onions. Cook for 3–4 minutes until softened.
Return all rabbit pieces to the pan, cover with a lid, and cook for about 40 minutes. Occasionally add small amounts of broth or wine to keep the meat moist.
Add Olives
Uncover the pan, season with salt and pepper, and add the black olives. Continue cooking for another 20 minutes.
Prepare the Lemon-Egg Sauce
In a bowl, whisk together the eggs, lemon juice, chopped parsley, salt, and pepper.
Finish and Serve
Turn off the heat and pour the egg and lemon mixture into the pan. Stir gently and let it rest for 1–2 minutes until slightly thickened.
Serve immediately while warm.