Rabbit in Orange Sauce

Description

 * This recipe is for 4 servings

Ingredients

 * 2 tablespoons vegetable oil
 * 2½ pound rabbit, cut into serving pieces
 * 2 medium onions, finely chopped
 * 1 clove garlic, chopped
 * 1½ cups dry white wine
 * 1½ cups orange juice
 * salt, freshly ground pepper
 * 1 tablespoon flour
 * 1 tablespoon butter
 * 2 eggs, lightly beaten
 * 1 hard-boiled egg, finely chopped
 * 1 tablespoon chopped parsley

Directions

 * 1) Heat the oil in a skillet and saute the rabbit pieces until they are lightly browned.
 * 2) Transfer to a flameproof casserole.
 * 3) In the oil remaining in the pan, adding a little more if necessary, saute the onions and garlic until the onions are softened.
 * 4) Add to the casserole.
 * 5) Pour the wine into the skillet and scrape up all the brown bits.
 * 6) Pour into the casserole.
 * 7) Add the orange juice to the casserole and season to taste with salt and pepper.
 * 8) Cover and simmer until the rabbit is tender, about 1½ hours.
 * 9) Transfer the rabbit pieces to a serving dish and keep them warm.
 * 10) Work the flour and butter into a paste.
 * 11) Add it to the liquid in the casserole and cover over low heat, stirring, until it is lightly thickened.
 * 12) Beat ½ cup of the sauce into the eggs, then pour the eggs into the casserole, stirring constantly.
 * 13) Do not let the sauce come to a boil, as it will curdle.
 * 14) Pour the sauce over the rabbit and sprinkle with the egg and parsley.
 * 15) Serve with rice, potatoes or noodles, and a green vegetable.