Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.

Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.

Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.

Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Cannellini Bean and Sausage Stew

Recipe courtesy of Giada De Laurentiis

Irish Stew

Recipe courtesy of Food Network

Spanish Tortilla

Recipe courtesy of Maria Castillo

Oliver's Chicken Stew

Recipe courtesy of Jody Adams

Beefy Stew

Recipe courtesy of Sandra Lee

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Spanish-Style Pork Shoulder Steaks

Recipe courtesy of Guy Fieri

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking