Pick up a saucepan/deep frying pan/deep ceramic form is of such size that all the pieces of the rabbit fit on the bottom in a single layer. There is one important point - the feet there is a small protruding bone, I have several of her slashed legs to fit and then regretted it, since she's your assistant in the future. I have gone 5 feet. preheat your pan on the bottom splash of olive oil, put the rabbit, add salt, pepper (I personally rabbit evenly rubbed), put the unpeeled garlic cloves!! and 2 sprigs rosemary. All this pour the broth and wine. Cook at low boil for 40-60 minutes under the hood, a reference to the beginning of the good meat to separate from bones without tanaceti. My time was 65 min.

While stewed rabbit, grind bread in a food processor with half of the grated Parmesan.

Take three wide flat bowls and fill them with flour with a small amount of salt, the second with beaten eggs, a third of the resulting bread crumbs. Immediately put in the nearest access the other half of the Parmesan and thyme.

The rabbit was potushitsya about an hour, water projecting parts and do not let the meat dry. If the fluid boils much you can add water. The meat turned out tender, but it is only half way! Remove it and let cool.

Roll the rabbit pieces in the flour evenly, then the egg is also evenly. Allow to drain the excess. Then sprinkle the Parmesan and thyme, and then cover with the bread crumbs. And so each piece, then put all on a dish or Board and send in the fridge for a while (I have it there lay not more than an hour, but thereabouts). By the way this photo shows your assistant bone, which means a lot in this obvalivanie almak serial process. It is important to further the point, if not to hurry and not to confuse the sequence - will all super! The slices of garlic should also get to dry out and in the same sequence roll and send in the cold.

In a deep saucepan or deep fryer heat the oil to 180 C. in order to test the temperature of oil to throw into it a piece of potato. When it POPs up and hissing - the oil is the right temperature. By the way, the same method was used by my grandmother when frying pies, but it potato is not removed completely and replaced with fresh one periodically. Thus, it did not burn... well, it's so... digression. Next, place a plate lined with paper towels. The pieces of rabbit and garlic, sauté for 2-3 minutes in the deep fryer to become a Golden color and crisp. I alternately fried, pulling out the refrigerator each subsequent piece separately. The last 30 seconds of frying lower it into the boiling fat sprigs of rosemary.

Dry the pieces of rabbit and garlic with paper towels, thus removing the fat. Sprinkle lightly with sea salt. The gently squeeze out garlic from skins. I bet this garlic you haven't eaten - it is soft, sweet and delicious. Serve with halves of lemon! Bon appetit and thank you Jamie Oliver - this very tasty!