Cut the rabbit into serving pieces. With a sharp knife carefully cut small holes in the meat in which you put the peeled garlic cloves. 7 garlic cloves is our choice, but you can put less or more, depending on how big the rabbit is and how much you like garlic.

In a big bowl mix together the white wine (150 ml), the soy sauce (100 ml), the olive oil (60 ml). Put the rabbit pieces in a baking tin and wrap nicely with foil. Let the meat rest in the marinate for up to 24 hours in a fridge.

When the rabbit is ready, mix together all the herbs (2 tbsp red pepper powder, 1 tsp thyme, oregano and black pepper) and the all-purpose flour (2 tbsp). Roll each piece of the meat in the dry mixture and let it rest for 30 minutes. 

Put the pieces back in the baking pin and pour in the beer and the marinate. If the marinate is too much, do not use it all. Depending on the pin you are using, make sure the liquid covers half the meat.

Preheat the oven to 200° C (~370° F) and insert the pin. When the liquid starts boiling, turn the heat down to 170° C (~340° F) and let it roast for up to 2 hours, depending on how old the rabbit is. Keep checking, while roasting on it, but not too often, so that the heat stays in and does not harm the process. 

Unfoil the pin and spread the salted butter (60 g) on the meat. You can either cut, or keep the cherry tomatoes whole (200g) and put them in the pin along with the rabbit pieces. Put the pin back in the oven at 200° C (~370° F) uncovered until golden. Two or three times bathe the meat with the sauce from the marinate and the beer, while roasting.

The roasted rabbit should be ready in about 15 to 20 minutes.

When ready decorate with the fresh rosemary, chervil and tarragon.