Hazelnut Rabbit

Preparation:

Preparation: Clean and cut the rabbit into pieces and soak it for 2 hours in water and vinegar. Toast walnuts and almonds in the oven, peel and chop coarsely. Also chop the aromatic herbs and let them dry in hot oil. Cut the bacon into cubes, add it to the aromatic herbs and, when it is browned, let the rabbit brown. Add the walnuts and hazelnuts and continue cooking over a moderate heat, adding salt and pepper and adding the broth. When cooked, remove the pieces of meat and keep them warm. Add a knob of butter mixed with the flour to the bottom, mix and pour over the rabbit.