Chilian Rabbit in Orange Sauce - Conejo en Salsa de Naranja

Ingredients:

2 tablespoons vegetable oil

1 clove garlic, chopped

Salt, freshly ground pepper

2 eggs, lightly beaten

2-1/2 pound rabbit, cut into serving pieces

1-1/2 cups dry white wine

1 tablespoon flour

1 hardboiled egg, finely chopped

2 medium onions, finely chopped

1-1/2 cups orange juice

1 tablespoon butter

1 tablespoon chopped parsley

Cooking Instructions:

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.

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