Rabbit cut into pieces a La carte. Dry cloth, and salt.

With rosemary and cumin to cut the leaves and sprinkle them on the meat. Also sprinkle 2-3 pinches of dry savory, or a mixture of Provencal herbs. Fill the rabbit with a glass of dry white wine and leave to marinate for 3-4 hours.

When the rabbit marinated, drain the marinade into a Cup and leave for further cooking meals and pieces of meat to dry with a cloth and a little pepper.

Lay the pieces of rabbit in olive oil greased ovenproof form. Sobocki add the crushed garlic and a sprig of rosemary whole.

Pour the rabbit a small amount of the remaining wine marinade - 0.5 cups, no more. The important point is to cover the form with rabbit food foil, gloss inside.

Put the form with the rabbit in a preheated oven 220S (focus on your oven). Bake from the boiling liquid in the form of 40 minutes. After the allotted time, remove foil, and oven temperature be increased to 240S (focus on your oven) and bake another 30 minutes until the rabbit is browned, then pieces of meat to flip with a fork and bake for another 30 minutes. If the liquid will boil-you can add a bit of Marinda (but very little)

Ready rabbit out onto a plate and garnish with green sprig of rosemary!