Categories: Meats, Main dish 
      Yield: 4 servings 
  
      1 ea Rabbit cut in pieces 
    1/4 c  Liquid oil 
    1/3 c  Flour 
  1 1/2 ts Salt 
      1 ts Pepper 
    1/4 c  Water 
      1 ea Medium onion cut into rings 
    1/4 c  Toasted slivered almonds 
      1 c  Chicken broth 
    1/2 ts Rosemary 
      1 ts Lemon rind 
    1/2 c  Sour cream 
  
   Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy 
  hot skillet, sprinkle with salt and pepper. Pour chicken broth with 
  rosemary, lemon rind and onion over rabbit. Simmer 45 minutes. 
   Remove rabbit pieces to warmed platter.  Combine reserved flour with water 
  and stir into broth until sauce is thick. Stir in sour cream and almonds, 
  pour over rabbit.