Place the rabbit in a large saucepan with the carrot, onion and bouquet of herbs.
Cover with water, add salt and bring to a boil.
‘Cover and do about 30-40 min or possibly until the meat is tender.
Remove the rabbit from the saucepan and reserve the clear soup.
Remove the rabbit meat from the bones and cut into bite-sized pieces.
Heat butter in a skillet and toast the rabbit meat in it until golden brown.
Place in a serving dish and keep warm.
In the remaining fat, toast the bread slices until crisp.
Degrease thoroughly with a paper towel and grind with a blender.
Put the ground bread in a saucepan with the almond kernels and in about 300 ml of clear soup.
‘Add the cinnamon, salt and pepper to taste and cook, stirring, at a low temperature until a smooth sauce is formed.
Pour the sauce over the rabbit meat form, sprinkle with parsley and garnish with triangles of toasted bread.
1 bunch of herbs = parsley, thyme, bay spice, sage
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!