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Pot-roasted rabbit with olives & mustard
- 1 rabbit , jointed
- 2 sprigs thyme
- 2 garlic cloves , finely sliced
- 1 bay leaf
- 2 pieces lemon peel, peeled off with a vegetable peeler
- olive oil
- flour for dusting
- 250ml white wine
- 1 tbsp Dijon mustard
- 100g green olives such as manzanilla
- a small bunch parsley , chopped
Directions:View on BBC Good Food
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