Ingredients
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
Preparation
- 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;
- Season with salt and cover with hot water. Bring to the boil and let it simmer for 25-30 minutes;
- Drain the rabbit pieces and dry them with absorbent paper, keeping the broth warm on a low heat;
- 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;
- 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;
- Transfer the pieces of rabbit to a baking recipient and put it in the oven for 20-25 minutes, at 200ºC;
- Meanwhile, let the broth reduce over medium-high heat. Strain the broth and put it back in the pan;
- Beat the egg yolks with the lemon juice and 2 tablespoons of the strained broth;
- 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;
- Sprinkle the sauce with chopped parsley;
- Remove the rabbit pieces from the oven. Serve immediately, with the sauce aside.
