Cook the rabbit on the grill until cooked through.
Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cal Boter, Barcelona, Spain