RABBIT BRAISED WITH CELERY

Rabbit Braised With Celery image

Provided by Moira Hodgson

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 11

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Ingredients

1 rabbit, cut up
Coarse salt and freshly ground pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
3 stalks celery, cut in chunks
1/2 cup dry white wine
1 cup chicken stock, preferably homemade
1 egg
2 to 3 tablespoons lemon juice
2 tablespoons Italian parsley, chopped

Steps:

Wipe the pieces of rabbit dry with paper towels and season with salt and pepper to taste. Heat the oil in a large heavy skillet and brown the pieces. Remove them to a plate and add the onion and garlic to the skillet. Cook over moderate heat until soft.
Return the rabbit to the skillet along with the celery, white wine and chicken stock. Cover and simmer gently for one hour, or until the rabbit is tender (if the rabbit seems too dry, add a little more chicken stock or water). Put the rabbit pieces and vegetables onto a heated serving dish, reserving as much of the cooking liquid as possible in the skillet. Keep the rabbit warm in a low oven while you make the sauce.
Break the egg into a small saucepan and beat with a whisk for a minute or two. Add the lemon juice and beat well. Then gradually pour in the hot sauce from the rabbit and cook over low heat until thickened (be careful not to curdle the sauce). Pour the sauce onto the rabbit, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 31 grams, Fiber 2 grams, Protein 83 grams, SaturatedFat 8 grams, Sodium 1340 milligrams, Sugar 3 grams, TransFat 0 grams