Almond Rabbit

1 Rabbit, quartered
1 onion, diced
​1 c. rabbit broth (or chicken broth)
a mild oil such as canola or vegetable
1/2 c. sliced almonds
2 c. green beans, whole or chopped
3 Tb. butter
1/4 c. all purpose flour
2 Tb. heavy cream
basmati rice to serve

in a saute pan, over medium heat, gently cook almonds while stirring frequently until they are fragrant and starting to color at the edges. pour them out onto a side plate and keep pan over medium heat. season (salt and pepper) and brown rabbit quarters. remove pan from heat and place rabbit quarters into pressure cooker with diced onion and broth. cook for 35 minutes at 10 lbs.

While it is cooking, start rice and get saute pan hot again, searing green beans with salt and a touch of oil. turn heat off and let beans rest.

When rabbit is done, remove from cooker and let cool until able to handle. meanwhile, pour beans out into serving dish and heat pan a final time, this time add butter and melt. when all melted add flour and whisk. when roux is bubbly, pour in the cream and whisk again. add 1 c. of broth from the pressure cooker and whisk until gravy is smooth and simmering before turning off heat.

to finish, seperate meat from rabbit bones, putting meat with beans, gravy, almonds and rice into serving dishes. cheers!