Ingredients:

2 tablespoons vegetable oil
2-1/2 pound rabbit,cut into serving pieces
2 medium onions,finely chopped
1 clove garlic,chopped
1-1/2 cups dry white wine
1-1/2 cups orange juice
salt, freshly ground pepper
1 tablespoon flour
1 tablespoon butter
2 eggs, lightly beaten
1 hardboiled egg, finely chopped
1 tablespoon chopped parsley

Methods:

1. Heat the oil in a skillet and saute the rabbit pieces until they are lightly browned.Transfer to a flameproof casserole. In the oil remaining in the pan,adding a little more if necessary,saute the onions and garlic until the onions are softened.Add to the casserole. Pour the wine into the skillet and scrape up all the brown bits. Pour into the casserole. Add the orange juice to the casserole and season to taste with salt and pepper. Cover and simmer until the rabbit is tender, about 1-1/2 hours.Transfer the rabbit pieces to a serving dish and keep them warm.
2. Work the flour and butter into a paste. Add it to the liquid in the casserole and cover over low heat, stirring, until it is lightly thickened. Beat 1/2 cup of the sauce into the eggs, then pour the eggs into the casserole,stirring constantly.Do not let the sauce come to a boil, as it will curdle. Pour the sauce over the rabbit and sprinkle with the egg and parsley. Serve with rice, potatoes or noodles, and a green vegetable.

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