Rabbit with Lemon Sauce

Season rabbit loaves with salt and pepper. Heat olive oil and clarified butter and brown the meat pieces in it on all sides at high temperature. Extinguish with wine and steam at low temperature for 20 minutes with the lid closed.

In the meantime, rinse the lemon well, thinly slice the peel and cut into fine strips. Add the garlic, lemon zest, salt and pepper to the meat in the sauce. Stir well, put on lid and gently steam at low temperature for 1 1/2 hours.

Drain the sauce, add the sauce cream. Bring sauce to a boil and spread evenly over meat.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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