Rabbit Provencale

Heat oil in a Dutch oven over medium heat. Add garlic, parsley, and rabbit pieces. Fry slowly until opaque but not brown, about 10 to 15 minutes. Turn often, being careful not to pierce skin.

Add brandy and cook for 1 minute. Add wine. The meat should be covered halfway with liquid; if not, add water. Add salt, pepper, and herbs and bring to a simmer. Lower heat and cover pot.

Meanwhile, using a mortar and pestle, crush nuts and fried bread to a rough paste. Stir into pot and continue to cook for 45 minutes, or until rabbit is tender.