This hearty Spanish braised rabbit dish is classic in terms of the cooking method and the earthy flavors the ingredients create.  The rabbit is braised in a mixture of onions, garlic, carrots and fresh thyme with the help of both white wine and chicken stock. Finished off with a garlic,  sliced almonds, and a sprinkling of parsley, I love to serve this type of braised meat dish over either egg noodles, wild and brown rice, or as I did this time, a smooth white bean puree flavored with roasted garlic cloves.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/catalan-braised-rabbit.aspx),

Tagged: almonds, braised meat. Catalan, braised rabbit, carrots, Catalan Braised Rabbit, chicken stock, Fine Cooking, fresh thyme, garlic, onions, rabbit, Spanish, white bean puree