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Rabbit in a Citrus Marinade with Black Olives and Thyme - Coniglio marinato agli agrumi con olive e timo
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- ½ orange, thin peelings of skin and juice
- ½ lemon, thin peelings of skin and juice
- 55 g olive oil
- 1 garlic clove
- 3 sprigs thyme, leaves only
- 500 g rabbit meat, cut in pieces (3-4 cm)
- 2 shallots, halved
- 100 g white wine, dry
- 50 g water
- 70 g pitted black olives
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- per 1 portion
- 1400 kJ / 336 kcal
- 28.3 g
- 3 g
- 22.5 g
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