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Rabbit with Yogurt and Eggs



  • 1 rabbit
  • 2 lemons
  • 1 teacup olive oil
  • 500 g yoghurt
  • 4 eggs
  • salt, pepper


Wash the rabbit, pour over the lemon juice and leave for a few hours. Then put in a baking tin, season with salt and pepper, pour over the olive oil and a little water, and bake in the oven. When cooked remove from the oven, mix the yogurt with the beaten eggs and 2-3 tablespoons water, and pour this mixture over the rabbit. Return the tin to the oven and allow to cook until the sauce thickens.

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