Breaded Rabbit in the style of Flowers
This way of preparing rabbit takes a bit of work, as the meat is first cooked before being fried and then roasted. But it’s worth it, because the end result – aromatic, tender and crispy at the same time – fills the measure of any rabbit meat connoisseur.
Ingredients
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1 rabbit cut into pieces
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3 minced garlic cloves
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2 chopped onions
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1 bay leaf
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2 tablespoons of tomato pulp
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1 teaspoon allspice whole grains
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50 g of flour
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2 eggs + 2 yolks
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Oil
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chopped fresh parsley
Preparation Method
- Place the rabbit pieces in a pan, add the bay leaf, onions and chopped garlic. Add the tomato pulp, chillies, allspice and white wine;
- Season with salt and cover with hot water. Bring to a boil and let it boil for 25-30 minutes;
- Drain the rabbit pieces and dry them with absorbent paper, keeping the broth warm over low heat;
- Beat the whole eggs in a deep dish. Place the flour and breadcrumbs in two separate dishes and pass the rabbit pieces through the flour and then through the beaten eggs, finishing with the breadcrumbs;
- Heat a little oil in a frying pan and fry the rabbit pieces over medium heat until golden brown on all sides;
- Transfer the rabbit pieces to a roasting pan and place in the oven for 20-25 minutes at 200ºC;
- Meanwhile, let the broth reduce over medium-high heat. Strain the broth and put it back in the pan;
- Beat the yolks with the lemon juice and 2 tablespoons of the strained broth;
- Remove approximately 300 ml of broth to a small saucepan and add the yolk mixture over low heat, stirring constantly with a wire rod until it thickens a little, without letting it boil;
- Sprinkle the sauce with chopped parsley;
- Remove the rabbit pieces from the oven. Serve immediately, with the sauce on the side.
