Rabbit Marinated in White Wine Sauce
Presented by: Chef Ewa Lichota | The Carousel French Cuisine, Yakima
- 1 rabbit, 2-3 pounds
- 4 Tbsp clarified butter
- 3 Tbsp flour
- 1 cup dry white wine
- 4 cups chicken broth
- fresh garnish (sage & parsley)
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 bay leaf
- pinch of dried thyme
- pinch of dried sage
- 2 Tbsp white wine vinegar
- 1 cup heavy cream
- 2 egg yolks
Cut the rabbit into eight serving pieces: chop the saddle in half and separate back legs into two pieces each: leave the front legs whole.
Lightly dust rabbit in flour.
Sauté rabbit in flameproof casserole until golden in color. Transfer to a plate.
Add onion, celery, carrots and pinch of dried thyme and sage. Sauté until gold.
Add white wine, chicken broth, heavy cream, white wine vinegar, fresh garnish and bay leaf.
Bake in oven 1 hour at 425° F or until rabbit is tender and juices run clear.
Remove rabbit and strain the sauce.
To finish sauce temper egg yolks slowly into sauce. If you need to thicken the sauce add corn starch with water and mix. Then stir in to sauce while whisking continuously.