准备

• Pat the rabbit dry with paper towels and generously season with salt and pepper.
• 在12-1/2英寸的木薯中加热油（在A上热扩散器if recommended by the manufacturer) over medium-high heat. Working in batches so as not to crowd the cassola, brown the rabbit pieces (and liver, if using) on all sides, 8 to 10 minutes per batch, adding more oil as needed. Transfer each batch to a platter and cover with foil to keep warm. Reduce the heat to medium, add the garlic, and cook until fragrant, about 1 minute. Transfer to a small dish and set aside.
• 添加洋葱cassola和搅拌frequently, until it becomes translucent, 3 to 4 minutes (add a bit more oil if it seems dry). Add the tomatoes, reduce the heat to low, and cook, uncovered, stirring frequently and then tapping down the mixture with the back of a wooden spoon until thickened and darker, 10 to 15 minutes, adding a little water as necessary to keep it from drying out and sticking.
• Return the rabbit leg and thigh pieces to the cassola, turning to coat. Drizzle with the wine, stir, and cook for 1 minute. Add the carrots, broth, and thyme. Increase the heat to medium high, bring to a boil, then reduce the heat to a simmer, and cook, stirring occasionally, for 15 minutes. Add the remaining rabbit pieces and continue to cook until the rabbit is tender, about 30 minutes more, adding more broth if needed to keep the sauce moist.
• Meanwhile, using a mortar and pestle, pound the liver (if using), garlic, almonds, and parsley into a fine paste. Loosen with 1 to 2 Tbs. water. (Alternatively, grind in a food processor using short pulses, adding water as needed.)
• Stir the garlic mixture into the sauce until well blended, and continue to cook about for 10 more minutes.
• 调味，用盐和胡椒粉调味，用欧芹装饰（如果使用），然后用面包从木薯中食用。