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Braised leg and poached loin of rabbit with green olive puree and crumbs, buttered morels and beans with savory, sauteed scapes, vin santo jus.
Composed by geonate88, 07 Mar 2011, 8:18 am
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hare |
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green olives |
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preserved lemon |
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garlic scapes |
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savory |
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vin santo |
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cannellini beans |
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morels |
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