Spanish Rabbit Stew

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4 slices bacon, diced

1 large rabbit, cut into 68 pieces

Salt and freshly ground black pepper

2 cups chopped onion

4 tablespoons slivered garlic

1/2 cup blanched almonds, toasted and ground

1 teaspoon ground cinnamon

1/2 teaspoon red pepper flakes

1 teaspoon coarse salt

1 cup dry white wine

3 cups chicken stock

2 bay leaves

1/4 cup dry sherry

Butter to thicken sauce

Toasted sliced almonds for garnish

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