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Rabbit with endives avgolemono



1 medium-sized rabbit, chopped
2 bunches endives
4 spring onions
1 tablespoon dill, finely chopped
3/4 cup olive oil
2 lemons
2 eggs
Salt – pepper




Remove any yellow and wilted leaves from the endive. Wash them thoroughly and chop them. Slightly saute the rabbit in olive oil. Add the spring onions, dill, a little salt and 2 cups water. Let meat simmer for about 30 minutes.
Add the endives and 1 cup water and cook for 25 more minutes.
Beat the eggs and gradually stir in the lemon. Continue beating with a fork, stirring in a small amount from the food broth. Pour the egg-lemon (avgolemono) sauce over it and slightly toss the pot over low heat. Serve the food warm.


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