Rabbit In Sorrel Sauce

Preparation:

Preparation: Wash the saddle and the rabbit legs, dry them with a cloth, then divide the saddle in half. Heat the oil in a saucepan and brown the peeled and diced vegetables over moderate heat for 5 minutes. Add the spices, rabbit broth and water to the sautéed vegetables and cook over moderate heat in a covered container for 20 minutes. After the indicated time, add the pieces of rabbit, add salt and continue cooking with the container covered for 40-50 minutes. In a pan with the butter, brown the sorrel, washed and cut into strips, until it is well dried. Remove the rabbit from the saucepan, pass the cooking liquid through a sieve and collect it in a pan. Let it reduce to a quarter of a liter and add 3/4 of the cream; then let it reduce by half again. In a bowl, mix the vinegar, the egg yolk, the sugar and the remaining cream and use the mixture obtained to bind the cooking juices from the meat. When the sauce has reached the right density, put the pieces of rabbit and the sorrel in the pan and heat them all together for a few minutes, then serve with a side dish of boiled potatoes.