photo by Leigh Anne

Rabbit Almondine
1 fryer rabbit, cut in pieces
1/3 C. flour
1/4 C. oil
1 1/2 tsp. salt
1 tsp. pepper
1 C. chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 C. water
1/4-1/2 C. sour cream
2 T. fresh parsley, chopped (1 T. dried)
1/4 C. slivered almonds, toasted

Coat rabbit pieces with flour (reserve remaining flour). Brown in oil in heavy skillet over med-high heat, sprinkle with salt and pepper. Pour chicken stock, rosemary,lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and whisk into broth until sauce is thick. Stir in sour cream, parsley, and almonds. Pour sauce over rabbit. Serve with rice or potatoes.