Stewed rabbit

Peel and chop the onion. Cross the tomatoes, immerse them in boiling water for a few seconds, rinse them under cold water and clean them.

Peel the garlic and finely chop it. Grind the almonds coarsely in a food processor.

Heat the oil in a large frying pan. Fry the rabbit bolts around brown. Take them out of the pan and sprinkle with salt and pepper. Fry the onion glassy in the frying fat. Fry the garlic, almonds, bay leaf, allspice and cinnamon stick briefly.

Stir in the pieces of tomato and fry for about 1 minute on high heat. Add the tomato paste and wine and bring everything to the boil.

Put the rabbit back in the pan with lid slanted on the pan. Let it simmer gently for about 1 1/4 hours, stirring occasionally. Meanwhile, roast the almonds in a dry frying pan until golden brown.

Season the casserole with pepper and salt and sugar. Tie it to taste. Sprinkle almond shavings over it.