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Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper, if needed. Serve the rabbit with the leek rosti and garnish with parsley.
Yield: 6 servings