4 medium-size fennel bulbs, trimmed and very thinly sliced
4 tsp. salt
Freshly ground pepper to taste
2 tsp. cracked black pepper
3 T. fennel seeds, crushed
1 T. olive oil
2 2 1/2-lb. rabbits, cut into 6 pieces each

Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 tsp. the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 tsp. salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit. Place the rabbit pieces over the fennel in a single layer. Roast for 30 minutes. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit. Serve immediately.