Instructions
Step 1
Pat the rabbit dry with paper towels and season generously with salt. To a large pot set over medium-high heat, add ¼ cup of the oil. When it’s hot and shimmering, add the rabbit and cook, turning occasionally, until browned, about 8 minutes total. Using tongs, transfer to a plate.
Step 2
To the pot, add the mushrooms, garlic, and 2 tablespoons of oil and turn the heat to medium. Cook, stirring occasionally, until the mushrooms are lightly browned, 5–7 minutes. Transfer to the plate with the rabbit.
Step 3
To the pot, add the bell pepper, onion, and remaining oil. Cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the almonds, sherry, and reserved mushrooms and rabbit and stir to combine. Season with salt. Turn the heat to medium-high and cook until the sherry has reduced by two thirds, 6–7 minutes. Add enough water to barely cover the rabbit (about 2 cups), then turn the heat to low and cover. Cook, stirring every 30 minutes or so, until the rabbit is tender, 2½–3 hours.