How to cook
Wash the vegetables and cut them into coarse pieces, the garlic heads into separate cloves. Put them in a bowl, season with the universal spice, salt, black pepper, savory and 4 tbsp oil. Stir well and leave aside.
Cut the rabbit into 8 portions, season with salt and pepper. Mix the flour and breadcrumbs, roll the rabbit portions in the mixture. Pour 4 tbsp oil in a pan and fry the meat until golden.
Place the portions in a clay pot, the now-seasoned vegetables on top, pour in the wine and about 1 1/5 cups (300 ml) water.
Put the clay pot in the oven and turn it up to 392°F (200 °C). Bake until the meat is ready. Serve with chopped parsley.