1 young rabbit

10-20 whole garlic cloves (dependant on size and preference)

1 glass of white wine

5 cl cognac

Salt, pepper, oil and chopped parsley

Place a little oil in a casserole large enough to take the whole rabbit and brown the rabbit on all sides over a medium heat. Season with salt and pepper and then raise the heat and add the cognac, light and flambé until the alcohol has burnt off.

Add a glass of water and the garlic cloves, cover and simmer on a low heat for 45 mins until the rabbit is cooked.

Towards the end of the cooking time, heat the white wine in a small saucepan until reduced.

Remove the rabbit to a warmed serving dish, add the white wine to the pan juices and mix well then pour them over the rabbit and sprinkle with the chopped parsley before serving.