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Wild rabbit slow cooked with rosemary, olive oil & garlic
- 4 wild rabbits , jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
- 100g plain flour , seasoned
- 500ml extra-virgin olive oil
- 10 rosemary sprigs
- 40 garlic cloves , unpeeled
- 600ml dry white wine
Directions:View on BBC Good Food
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