Name: Lemon and Parmesan Rabbit
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 serving(s)
Ingredients: 6 rabbit legs or 1 whole rabbit, cut into 6 pieces; 3 tablespoons (45 ml) olive oil; 12 shallots, peeled and halved; 6 cloves garlic, peeled and lightly crushed; 3 tablespoons (45 ml) lemon juice; 3 cups (750 ml) chicken broth; 1 to 2 Parmigiano-Reggiano cheese rind pieces (see note); 2 teaspoons (10 ml) capers, coarsely chopped; 1 lemon, grated zest only; 2 tablespoons (30 ml) fresh chives, chopped; Salt and pepper

The infusion of the parmesan rind that can’t be grated, is a classic Italian way to flavour sauces. Alternatively, you can add about 30 ml (2 tablespoons) of grated Parmigiano-Reggiano cheese into the sauce at the last moment. You can also crumble triple cream cheese to garnish each plate (about 75 g of cheese for 6 servings).