Spanish Rabbit Stew
| Yield: | 4 Servings |
| Categories: |
| 4 | sl | Bacon, diced |
| 1 | lg | Rabbit, cut into 6-8 pieces |
| Salt and freshly ground black pepper | ||
| 2 | c | Chopped onion |
| 4 | tb | Slivered garlic |
| 1/2 | c | Blanched almonds, toasted and ground |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Red pepper flakes |
| 1 | ts | Coarse salt |
| 1 | c | Dry white wine |
| 3 | c | Chicken stock |
| 2 | Bay leaves | |
| 1/4 | c | Dry sherry |
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