Season rabbit parts with salt, season with pepper and dust with flour. Brown well on all sides in a casserole with olive oil over medium heat. Add the carrots, celery and onions cut into pieces. Add the garlic cloves and bay leaves.

Extinguish with wine and clear soup, put a lid on it and steam in the tube for about 1/2 hour.

In a hot sauté pan, sauté the scallions with olive oil for a few minutes. In a hot frying pan, roast the potatoes with olive oil and whole garlic cloves until cooked, adding the chopped parsley at the end.

When the meat is cooked, take it out of the stew together with the vegetables and put it on a plate to keep warm. Strain the stock through a fine sieve and reduce by half. Mix the egg yolks with the juice of one lemon and stir into the hot sauce with a hand mixer. It must not make any more now. Season the sauce with salt and freshly ground pepper to taste and pour over the meat. Add the spring onions and the potatoes and bring to the table. AwgolÂmono, the lemon sauce to the rabbit is a typical and very popular sauce.

Kouneli Me Awgolemono – Rabbit in Lemon Sauce

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Instructions:

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