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 flambÄ 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.
