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LOCATION: Recipes >> Variety Meats >> RABBIT ROASTED WITH SWEET FENNEL

Print this Recipe    RABBIT ROASTED WITH SWEET FENNEL

Preparation time: 30 minutes
Cooking time: 2 hours
Yield: 4 to 5 servings


2 1/2-2 3/4-pound rabbit, cut into 8 to 10 serving pieces
5 cloves garlic, peeled
2-inch sprig fresh rosemary or 1 1/2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bulbs fresh fennel, cored, cut into 1 1/2-inch wedges
1 large onion, cut into 1 1/2-inch wedges
3 ounces pancetta (unsmoked Italian bacon), minced
1 teaspoon fennel seed, coarsely ground
1/2 cup coarsely chopped fennel tops
1/4 cup extra-virgin olive oil
3/4 cup dry white wine
1/2 cup low-sodium chicken stock

1. The night before cooking, rinse and dry the rabbit pieces. Use a mortar
and pestle or a knife on a cutting board to make a paste of 2 garlic
cloves, the rosemary, salt and pepper. Rub the paste over the rabbit
pieces. Put them on a plate, cover lightly with plastic wrap and
refrigerate.

2. Heat the oven to 350 degrees. Have ready a shallow roasting pan large
enough to hold the rabbit in a single layer, with space for the vegetables.
Arrange the rabbit pieces in the pan. Dab the rabbit pieces with any
seasoning rub that may have been left on the plate. Scatter the fennel,
onion, pancetta, remaining 2 cloves garlic, fennel seed and half the fennel
tops over the rabbit. Sprinkle with the olive oil and a bit of salt and
pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2
cup of the wine and roast another 1 hour. Baste often, turning the pieces
occasionally. Add a little water to the pan if the pan is dry.

3. Increase the heat to 450 degrees, cook until the rabbit is golden brown,
about 10 minutes. Turn the rabbit and vegetable pieces and roast until
golden on the other side, basting once with the pan juices, about 10
minutes.

4. Transfer the rabbit and vegetables to a heated platter and keep them
warm in the turned off oven with the door open. Quickly make a pan sauce by
setting the roasting pan over two stove burners turned to high. Add
remaining 1/4 cup wine and the stock. Scrape up the brown glaze from the
bottom of the roasting pan as the liquids boil down by about half, 3 to 5
minutes. Scatter the remaining fennel leaves over the rabbit. Pass the
sauce with the rabbit at the table.

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