Ingredients
Preparation
Preparation
Marinate the rabbit in lemon juice in a deep glass bowl, then cover and place in the fridge for 2-3 hours.
Preheat the oven to 180°C.
Dry the rabbit, place it in a casserole and season with salt and pepper.
Sprinkle with thyme, and coat with olive oil and ½ cup of water.
Cook until it is soft and has turned golden-pink.
Whisk the eggs and mix them with the yoghurt, adding salt and pepper.
Pour the contents on the rabbit and continue cooking until it has turned golden-red.
Sprinkle with parsley and serve.