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1
Cut the rabbit saddles into two or three pieces each.
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2
Set them aside with the meaty rear legs.
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3
Bone the rib sections, putting the meat with the saddles and legs.
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4
Set aside the other bony rabbit parts for the sauce, reserving liver, etc., for another use (such as pate).
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5
Grind the whole almonds in a food processor until they are almost paste.
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6
Add the onions and grind again until a thick, grainy sauce is formed, then whirl in the lime juice, vanilla seeds, vanilla oil and salt.
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7
Coat each meaty piece of rabbit with the marinade and set it in a single layer in a shallow glass or china dish such as a rectangular baking pan.
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8
Cover with plastic wrap and allow to marinate for four hours at room temperature or eight hours in the refrigerator.
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9
Place the bony parts in a large saucepan or kettle with the onion, peppercorns and garlic.
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10
Cover generously with water, using at least five cups.
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11
Bring the liquid to a boil, then reduce to a simmer, cover the pan and cook for two hours.
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12
Uncover and cook one to one-and-a-half hours more.
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13
Strain the broth and taste.
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14
It should be quite strongly flavored.
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15
If it is not, return to the heat and reduce to concentrate.
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16
You should get about three cups of broth, of which you will need one-and-a-half cups.
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17
(The remainder may be used in recipes calling for chicken stock.)
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18
About one hour before serving time, place a rack in the upper third of the oven and preheat to 450 degrees.
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19
Put a generous layer, about one-eighth inch, of vanilla oil in a shallow baking pan, such as a jellyroll pan, large enough to hold the rabbit pieces in one well-separated layer.
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20
Scrape the marinade from the rabbit, reserving it and any juices that have collected.
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21
Dredge each piece of meat with flour, making sure all parts are coated, and place on the prepared pan.
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22
Put the rabbit in the oven, bake 15 minutes, then reduce the heat to 425 degrees and bake 15 minutes more.
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23
Using tongs, turn the pieces over.
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24
Add more oil if they seem to be sticking.
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25
Cook 15 to 25 minutes more, until the meat is well browned and the juices run clear when a piece is pricked.
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26
While the rabbit is cooking, combine the reserved marinade and juices with one-and-a-half cups of the rabbit broth.
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27
Simmer over low heat for about 40 minutes, stirring occasionally, until all the raw onion flavor is gone and a thick, well-balanced sauce has formed.
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28
Taste and add salt as desired.
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29
To serve, place the rabbit in the center of a warmed serving platter and surround with a border of sauce, using half of it.
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30
Garnish the platter with lime slices and serve the remaining sauce separately.
