One 3-pound rabbit, cut into 8 pieces
4 cups Cabernet Franc red wine
2 tablespoons olive oil
5 cloves garlic, peeled
3 carrots, chopped
4 whole cloves
2 bay leaves
2 stalks celery, chopped
2 onions, chopped
2 sprigs fresh thyme
Generous pinch salt and pepper
9 ounces potatoes, halved
11 tablespoons butter
5 ounces button mushrooms, quartered
2 tablespoons chopped fresh parsley
Baguette, for serving
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