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RABBIT SAUTE WITH GARLIC

Heat the olive oil in a skillet and brown the rabbit pieces over a moderate heat.  Season with salt and pepper.  Pour the cognac into the skillet and bring it to the boiling point over a high heat.  Light the Cognac with a match to flambˇ the meat.  Scatter the garlic cloves over the rabbit pieces.  Pour in the white wine and bring to a boil.  Reduce heat to a simmer, cover, and cook for 20-25 minutes.  Transfer the rabbit and cooking liquid to a serving platter and sprinkle with the parsley before serving.
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3 lb rabbit, cut into serving pieces
2 tbsp olive oil
1/2 cup Cognac
20 garlic cloves, peeled
1 cup dry white wine
3 tbsp chopped fresh parsley
salt, pepper
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5
mn
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25
mn
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Poultry, Game
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Pinot noir
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