To prepare the rabbit, cut it into portions of shoulders, loin and legs. Once you have done this, heat a heavy based oven-proof saucepan and add the rabbit to caramelise it until golden brown. To the pan, then add the beef stock and half the rosemary. Cover with lid and place into the oven at 160 for 2 hours or until the meat falls off the bone. Once the meat is at this stage, pick the meat off the bone in large chunks. Set aside.
Heat another pan with some lard or cooking oil. Add the picked rabbit, the cubed bits of bread , some chopped rosemary and 1 chopped garlic clove. Fry until it is all wonderfully crispy and golden - it should take about 5-10 mins. In your serving bowl, cut the cos into large pieces and using a vegetable peeler, shave half the cheese and mix gently together.
For the dressing, whisk together the egg yolk, vinegar, anchovies and chopped garlic. Slowly combine the olive oil until emulsified. Add the other half of the cheese, grated, into the dressing along with the juice of half a lemon.
Combine it all together and serve alongside a cool glass of Bergecrac Blanc for an easy to devour supper.