- 1 dressed rabbit cut in pieces
- 1/3 cup flour
- 1/4 cup oil
- 1 1/2 teaspoon Salt
- 1 teaspoon pepper
- 1 cup chicken stock
- 1/2 teaspoon rosemary
- 1 teaspoon lemon zest
- 1 med. onion, cut into rings
- 1/4 cup water
- 1/2 cup sour cream
- 1/2 cup toasted slivered almonds
Coat rabbit pieces with flour (reserve remaining flour).
Brown in heavy hot skillet, sprinkle with salt and pepper.
Pour chicken stock with rosemary, lemon zest, and onion over rabbit.
Simmer 45 minutes.
Remove rabbit pieces to warmed platter.
Combine reserved flour with water and stir into broth until sauce is thick.
Stir in sour cream and almonds; pour over rabbit.