Rabbit in Orange Sauce

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if necessary, add rabbit pieces to the hot oil and brown on all sides, approximately 8-10 minutes total; transfer to a plate and set aside.

Reduce heat to medium, add chopped onions to the same pot, and sauté until softened and translucent, about 5 minutes.

Stir in chopped garlic and cook for 1 minute until fragrant.

Pour in dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate the browned bits.

Return rabbit pieces to the pot, add orange juice, and season generously with salt and freshly ground pepper to taste.

Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 30 minutes until rabbit is tender.

In a small bowl, whisk together flour and butter to form a paste (beurre manié), then stir it into the simmering sauce to thicken.

In another small bowl, slowly temper the lightly beaten eggs by adding a few tablespoons of the warm sauce while whisking constantly, then pour the egg mixture back into the pot in a thin stream while stirring gently to create a creamy sauce without scrambling the eggs.

Simmer for 2-3 minutes more, stirring occasionally, until the sauce is smooth and velvety.

Taste and adjust seasoning as needed, then serve the rabbit in shallow bowls with the orange sauce spooned over top, garnished with finely chopped hard-boiled egg and fresh parsley.