Gibelotte aux Amandes (Gibelotte with Almonds) is a traditional French recipe for a classic dish of browned rabbit cooked in wine with bouillon that's finished with a mix of breadcrumbs, almonds and rabbit liver. The full recipe is presented here and I hope you enjoy this classic French version of: Gibelotte with Almonds (Gibelotte aux Amandes).
Joint the rabbit and coat in the flour. In the meantime, add the bacon to a flame-proof casserole dish and heat until it renders its fat. Remove the bacon with a slotted spoon (reserve) then add the rabbit pieces and turn over and over to coat in the fat. Stir in the onion and garlic then pour over the brandy and set alight.
Once the flames have died down add the bouillon, bouquet garni and the reserved bacon pieces. Season to taste, bring to a simmer, and cook for 60 minutes. At this point remove the bouquet garni.
Crumble the bread then place in a food processor with the almonds. Process until fine then blend in a little of the rabbit cooking liquid to form a creamy paste. Pour this mixture into the casserole and cook for a further 15 minutes.
Transfer to a serving dish, sprinkle with the parsley and serve.
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