* Photos are indicative.
Step by Step Instructions
- Step 1: Sauté the rabbit lightly in the olive oil, add the spring onions, a bit of salt, dill, 2 glasses of water and simmer at 180°C for approximately 20 minutes.
- Step 2: Add the chicory and cook for another 40 minutes.
- Step 3: Whisk the eggs while gradually pouring in the lemon juice. Continue beating the egg-lemon sauce while adding some of the stock from the saucepan.
- Step 4: Add the egg-lemon sauce to the rabbit stirring on very low heat.
- Step 5: Garnish with the cubed gruyère cheese and serve hot.
Ingredient List
- 1 medium rabbit cut in pieces
- 4 spring onions - finely chopped
- 1kg chicory
- 1tbsp of dried dill
- 150ml extra virgin olive oil
- 200g gruyere cheese
- 2 lemons
- 2 eggs
- sea salt flakes
- ground black pepper