Rabbit with Parsley Sauce

Ingredients

• 400 g of rabbit meat
• 2 onions
• 200 ml of meat broth
• 100 ml of white wine
• 2 tablespoons of butter
• 2 tablespoons of flour
• 100 g of parsley
• 200 ml of cream
• Salt and pepper to taste
• 2 cloves of garlic
• 2 sprigs of rosemary
• 1 lemon

Method

1. Cut the rabbit into pieces and put it in a pot with the meat broth. Bring to a boil and simmer over medium heat for 20-25 minutes until the meat is tender.
2. Meanwhile, sauté the onions and garlic in a pan with a bit of olive oil.
3. Add the flour and stir to form a sauce.
4. Add the white wine and let the excess alcohol evaporate.
5. Add the rabbit cooking broth and butter, stir and let it boil for 10 minutes.
6. Add the cream, chopped parsley, and rosemary sprigs. Stir and cook for another 5 minutes.
7. Pour the sauce over the rabbit on a plate and serve with lemon leaves as a garnish.