Wild rabbit slow cooked with rosemary, olive oil & garlic recipe | Good Food
The confit-style cooking in good olive oil creates meltingly soft rabbit, which is great value in autumn, from BBC Good Food magazine.
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Ingredients
- 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
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