To prepare the rabbit with walnuts, let’s start chopping the garlic with the rosemary. We take a pan to melt half of the butter over medium heat and brown the pieces of rabbit evenly for about 15 minutes. So let’s add the separately heated Cognac.

At this point, add the remaining butter to the pan, let it melt and sprinkle the minced garlic and rosemary over the meat. Let it cook for a few minutes before adding 1-2 ladles of hot broth, add salt and cook over low heat for about 1 hour. During this time, turn the rabbit several times and add, if necessary, more hot broth.

About ten minutes before the end of cooking, add the chopped walnuts; add salt and a minute before turning off add, making it well incorporated, the cooking cream; then add a grind of pepper and mix well.

Our rabbit with walnuts is now ready to serve immediately.