1 rabbit
3 tablespoons of butter
salt and pepper to taste
1 tablespoon of wheat flour
2 green onions
3 medium-sized onions cut into rings
2 cups of fresh or canned heavy cream
juice from 1/2 lemon
Vinaigrette:
1 carrot, peeled
1 onion, peeled
1/2 cup of parsley
1 sprig of rosemary
1 tablespoon of salt
6 to 8 degrees of pepper
1 tablespoon of olive oil
3/4 cup of white wine
1 rabbit
3 tablespoons of butter
salt and pepper to taste
1 tablespoon of wheat flour
2 green onions
3 medium-sized onions cut into rings
2 cups of fresh or canned heavy cream
juice from 1/2 lemon
Vinaigrette:
1 carrot, peeled
1 onion, peeled
1/2 cup of parsley
1 sprig of rosemary
1 tablespoon of salt
6 to 8 degrees of pepper
1 tablespoon of olive oil
3/4 cup of white wine
Cut the rabbit into small pieces
Mix the ingredients for the vinaigrette
Place the rabbit pieces in this marinade and let it sit overnight
Drain and pat dry the rabbit pieces
Melt the butter in a large skillet
Fry the rabbit pieces without letting them brown
Sprinkle the meat with salt, pepper, and wheat flour
Remove from heat
In the same skillet, place the peeled green onions (without seeds and cut into slices) and the onions
Place the rabbit pieces on top and add the heavy cream
Cover the skillet and cook the rabbit over low heat for about 1 hour
Remove the rabbit pieces to a warm serving dish and keep them hot
Strain the sauce through a sieve or puree it in a liquidizer and serve over the rabbit
