Rabbit with Orange

Use a sharp knife to cut the rabbit pieces

Start by separating the thighs and legs (cut along the joint)

Set aside the breast, cutting off the neck, wings, and carcass (use these parts for making a broth)

Next, cut each breast into four pieces and separate the thigh from the leg

Preheat the oven to 180°C (moderate)

Place the rabbit pieces in an oven-safe dish

Blend the onion and garlic with water, salt, and vinegar in a blender

Use this mixture to season the rabbit

Put the rabbit in the oven for about 1 hour and 40 minutes, or until the meat is tender

Place the rabbit pieces in another oven-safe dish and return it to the oven until they are browned

Prepare the sauce: drain the broth from the first dish and set it aside

Remove excess fat from the surface and, in a small pan, combine 4 tablespoons of that fat with wheat flour

Cook while stirring for 2 minutes

Remove the pan from the heat and, gradually, without stopping to stir, add the reserved broth, orange juice, lemon juice, wine, and ginger

Return the pan to low heat and cook, always stirring, until it thickens

Add the orange strips and season with salt and black pepper to taste

Serve the rabbit still warm with the sauce on top

Serves 8

Total calories: 4,759 cal.