Serves 6

   INGREDIENTS
   1 rabbit, medium-sized
   1kg chicory (sweet) or endives
   1 cup olive oil
   2 onions
   2 eggs
   1 lemon, the juice of
   salt and pepper to taste

DIRECTIONS
Wash the rabbit and cut it to pieces. Use a deep pot to brown the rabbit pieces in olive oil and chopped onion.
Add 1 ½ cups of water and the salt; cover the pot and cook at 180oC for 20 minutes. Add the chicory (cut them in half if long), two cups of water and let the meal simmer at 150oC for 25 minutes.
Whisk the eggs adding the lemon juice gradually and do the same with stock from the pot.
Remove the pot from the oven ring and let the meal stand for 6 minutes before you pour in the eggs and lemon sauce. Serve warm.

Enjoy with Vin De Crete White