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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

Rabbit in egg-lemon sauce

  • Preparation
    time
    30'
  • Cooking
    time
    60'
  • 4
Rabbit is a very common meat dish in Cretan cuisine. In this recipe, rabbit is combined with egg-lemon sauce and Cretan gruyère cheese for a richer flavour

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