Azorean style Breaded rabbit


Ingredients (4 people)

  • 1 rabbit cut into pieces
  • 3 chopped garlic cloves
  • 2 chopped onions
  • 1 bay leaf
  • 2 tablespoons of tomato pulp
  • 2 Dona Pimentinha chili peppers
  • 200 ml of dry white wine
  • Salt
  • 1 teaspoon of whole grains of allspice
  • 50 g of flour
  • 2 eggs + 2 yolks
  • 50 g of breadcrumbs
  • Oil
  • Juice of 1 lemon
  • Freshly chopped parsley


  1. Place the pieces of rabbit in a pan, add the bay leaves, onions and chopped garlic. Add the tomato pulp, chilli peppers, allspice and white wine;
  2. Season with salt and cover with hot water. Bring to the boil and let it simmer for 25-30 minutes;
  3. Drain the rabbit pieces and dry them with absorbent paper, keeping the broth warm on a low heat;
  4. Beat the whole eggs in a deep dish. Place the flour and breadcrumbs in two separate dishes and pass the pieces of rabbit through the flour and then through the scrambled eggs, ending with the breadcrumbs;
  5. Heat a little bit of oil in a frying pan and fry the rabbit pieces over medium heat until it gets golden brown on all sides;
  6. Transfer the pieces of rabbit to a baking recipient and put it in the oven for 20-25 minutes, at 200ºC;
  7. Meanwhile, let the broth reduce over medium-high heat. Strain the broth and put it back in the pan;
  8. Beat the egg yolks with the lemon juice and 2 tablespoons of the strained broth;
  9. Remove approximately 300 ml of broth into a small saucepan and incorporate the yolk preparation over a low heat, stirring constantly with a wire rod until it thickens slightly, without boiling;
  10. Sprinkle the sauce with chopped parsley;
  11. Remove the rabbit pieces from the oven. Serve immediately, with the sauce aside.