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LOCATION: Recipes >> Variety Meats >> Roast Rabbit 01

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Rabbit Roasted with Sweet Fennel
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

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.

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.

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.

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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