Rabbit Braised With Celery

• 1 rabbit, cut up
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 3 stalks celery, cut in chunks
• 1/2 cup dry white wine
• 1 cup chicken stock, preferably homemade
• 1 egg
• 2 to 3 tablespoons lemon juice
• 2 tablespoons Italian parsley, chopped

1. Wipe the pieces of rabbit dry with paper towels and season with salt and pepper to taste.
2. Heat the oil in a large heavy skillet and brown the pieces.
3. Remove them to a plate and add the onion and garlic to the skillet.
4. Cook over moderate heat until soft.
5. Return the rabbit to the skillet along with the celery, white wine and chicken stock.
6. Cover and simmer gently for one hour, or until the rabbit is tender (if the rabbit seems too dry, add a little more chicken stock or water).
7. Put the rabbit pieces and vegetables onto a heated serving dish, reserving as much of the cooking liquid as possible in the skillet.
8. Keep the rabbit warm in a low oven while you make the sauce.
9. Break the egg into a small saucepan and beat with a whisk for a minute or two.
10. Add the lemon juice and beat well.
11. Then gradually pour in the hot sauce from the rabbit and cook over low heat until thickened (be careful not to curdle the sauce).
12. Pour the sauce onto the rabbit, sprinkle with parsley and serve.

rabbit, salt, olive oil, onion, clove garlic, stalks celery, white wine, chicken stock, egg, lemon juice, italian parsley

Taken from cooking.nytimes.com/recipes/5918 (may not work)