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Rabbit and Bacon Pie

Rabbit and Bacon Pie

1 rabbit, skinned, gutted and cleaned
1 medium onion, chopped
1 carrot, chopped
1 celery root, chopped
6 garlic cloves, minced
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 1/4 C. chicken stock
1 1/4 C. cider
salt and pepper
2 T. butter
5 strips thick-cut streaky bacon, cut into small matchsticks
1 leek (whites with trimmed greens), finely sliced
2 T. flour
2 T. fresh parsley, chopped

4 sheets (approx. 2 lb.) puff pastry
1 egg, beaten

Preheat the oven to 325 degrees F. Season the rabbit inside and out with salt and place in a Dutch oven. Add onion, carrot, celery root, garlic, herbs, stock, and cider. Season the whole thing with pepper. Cover and cook in the oven for 1 hour. Remove from the oven and remove only the rabbit from the dish to a cutting board. Cut or pull off all the meat, discarding the bones. Cut the meat into small chunks and return them to the Dutch oven with the vegetables. In a frying pan, melt butter and fry the bacon for five minutes until lightly browned. Add the leeks and let them sweat for 5 minutes until soft. Sprinkle in the flour (or, if you are gluten-free, your own thickening agent, such as arrowroot), stir well, and cook together for two minutes. Add the bacon and leeks to the Dutch oven and bring to a boil and simmer for five minutes. Add the chopped parsley, stir, and remove from heat. Check the seasoning and allow to cool somewhat. Preheat the oven to 350 degrees F. Butter the inside of 4-inch ramekins or springform pans. Roll out a sheet of the pastry on a well-floured surface to about the thickness of a tea towel (3 mm or .1″). Cut big enough squares to fill each baking dish or pan, with a little bit of dough hanging over the side; trim corners. Fill the pies with the rabbit-bacon filling. Cut another piece of pastry for the lid of each pie, letting a little hang over the edge; trim corners. With floured hands, pinch the edges of the lids to the edges of the pastry lining (I pinched together and rolled in toward the center of the pie) to make sure they are well-sealed together. Cut a couple of small slits into, or stick your fork through, the top of each pie a couple of times to allow steam to escape. Brush the lid of each pie with the beaten egg. Bake for 35 minutes or until the pastries are golden brown. Serve hot.

Rabbit Stew with Olives & Rosemary

Rabbit Stew with Olives & Rosemary

1/4 C. plus 2 T. extra-virgin olive oil
Two 3-pound rabbits, each cut into 10 pieces
Salt and freshly ground pepper
1 C. dry red wine
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 T. tomato paste
4 rosemary sprigs, tied into 2 bundles with kitchen string
4 C. chicken stock or low-sodium broth
1/2 pound Niçoise olives (1 1/2 C.)

In a large, deep skillet, heat 2 T. of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. Transfer the rabbit to a large plate. Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; wipe out the skillet. Add the remaining 1/4 C. of olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 C. of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 C. of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary bundles. Serve the rabbit in shallow bowls.

Pan-Roasted Rabbit

Pan-Roasted Rabbit

1 medium Rabbit
3 oz. Bacon, diced
2 sprigs Rosemary
7 cloves Garlic
2/4 – 1 C. White Wine
White Vinegar
Salt and Pepper to taste

Divide rabbit into pieces. Slip into white vinegar for some moments, pat dry with paper towels and place into frying pan without any fat added. Roast for several minutes over medium heat, turning once. Remove from pan and set aside temporarily. Wash and dry pan. Add olive oil to clean pan; add diced bacon and 2 cloves garlic, minced, rosemary and 5 cloves garlic, whole. Return rabbit pieces to the pan. Add white wine, and salt and pepper to taste. Lower the flame to low and continue to cook partially covered (lid ajar) until meat is tender.

Pappardelle with Chicken, Mushrooms and Wine

Pappardelle with Chicken, Mushrooms and Wine

1 lb. mushroom, quartered

1/2 cup dry red wine

1/2 cup flour

1 teaspoon salt

Fresh ground pepper

4 lbs. whole chickens or 4 lbs. rabbit, cut up, washed and dried

2 tablespoons butter

2 tablespoons extra virgin olive oil

4 ounces pancetta or 4 ounces bacon, diced

1 medium red onion, diced

1/2 lb. fennel bulb, bulb only, cut into strips

1 teaspoon garlic, minced

1/2 cup dry red wine

1 tablespoon minced fresh sage leaf

2 tablespoons balsamic vinegar

1 lb. pappardelle noodles


Preheat oven to 325°F. Sauté mushrooms in butter in a large ovenproof sauté pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates. Stir in the first 1/2 cup of red wine. Increase the heat to high and boil until most of the wine evaporates, remove and set aside. Wipe out pan and return it to the stove top. Brown the chicken in butter and oil (may need to do this in batches) in the sauté pan over med heat, remove and set aside. Sauté the pancetta in the pan drippings, cooking until it begins to brown. Add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sautéed mushrooms. Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar. While chicken is in the oven prepare pappardelle according to package directions; drain. Serve pappardelle with chicken and mushroom sauce.

Provencal Rabbit Stew with Olives and Capers

Provencal Rabbit Stew with Olives and Capers

bunny1 large rabbit (2-3 lb.)

2-3 T. olive oil

1/2 C. plain flour

1/2 C. smooth Dijon mustard + 2 T. extra

2 C. coarsely chopped onion

1/2 C. coarsely chopped carrot

1 C. white wine (whatever you plan to drink with the meal)

1 large sprig thyme

1 medium sprig rosemary

1 bay leaf

11/2 tsp. tomato paste

5 finely chopped garlic cloves

3-4 C. chicken stock

1 16-0z can of whole, peeled tomatoes (tomatoes only, no juice)

3/4lb brine-cured green olives (without pimentos)

1 can black olives, drained

3/4 C. capers (large, not nonpareils)

1/4 C. finely chopped/chiffonaded parsley


Preheat oven to 375F Cut rabbits into 6 pieces: hind legs (2), forelegs (2) and center-loin/spine (cut in half) or have your butcher do this for you. Brush the rabbit pieces with mustard and then dredge them lightly in flour, shaking off excess. Put a large, high-sided ovenproof pot (we used our big enameled cast-iron Le Creuset) over medium heat and add olive oil. Add rabbit and brown on both sides – 2-3 mins per side or until golden brown. Remove and set aside. Add the onions and carrots to the pot and cook over a slightly higher heat until onions have some color. Sprinkle in the leftover flour, if any remains, and stir well into onion. (Additional oil may be necessary here if pan is dry.) Deglaze pot with white wine over high heat and mix well to get all the crusty bits off. Add the thyme, rosemary and bay, extra two T. of mustard and tomato paste and garlic. Mix well. Return rabbit to pot. Add plum tomatoes, olives and capers and add enough chicken stock to cover meat and vegetables by about an inch. Bring to a boil. Cover and braise in oven for 11/2 hours or until meat has begun to pull away from bones. Return pan to stove top and reduce sauce by about half. You may also thicken sauce with flour, if desired. Check seasoning and sprinkle with the parsley. Serve. Bowls are best, we found. Enjoy!


Braised Rabbit with Pancetta, Mushrooms and Tarragon

Braised Rabbit with Pancetta, Mushrooms and Tarragon

7 tsp. unsalted butter

1 large rabbit fryer (about 3-1/2 lb.) cut into 6 pieces (reserve liver)

Salt and freshly ground pepper

2 tsp. finely chopped shallots or green onions

1 C. dry white wine

1 C. chicken stock

1 branch fresh tarragon, about 4 inches long

2 bay leaves

4 oz. pancetta (unsmoked Italian-style bacon that can be found at specialty markets, or substitute blanched salt pork), cut into 1/4-inch cubes

6 oz. pearl onions, blanched, trimmed and peeled

4 oz. mushrooms, trimmed, cleaned and sliced

2 tsp. Dijon mustard

1 tsp. chopped fresh tarragon leaves, plus additional for garnish

1 tsp. chopped Italian parsley


In a medium flame-proof casserole or Dutch oven, melt 2 tsp. butter over medium-high heat. Add the rabbit pieces and brown on all sides, removing the pieces to a plate in a warm spot as they brown. Salt and pepper to taste. Add another tsp. of butter to the pot, add the shallots and sauté until translucent. Add the wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Add the chicken stock, the branch of tarragon and the bay leaves. Return rabbit pieces to pan, bring the liquid to a simmer and braise, covered, for 25 to 30 minutes. Meanwhile, in a sauté pan over medium-low heat, melt 1 tsp. butter and add pancetta. Cook slowly, stirring frequently, until very lightly browned. Remove to drain on paper towels. Discard fat from pan and add 1 tsp. of butter. Add pearl onions and cook, covered, over medium-low heat until tender. This will take about 20 minutes. Set aside in a warm spot. In another sauté pan, melt 1 tsp. butter. Add mushrooms and cook gently over medium heat until the mushrooms have reabsorbed their juices. Add the mushrooms to the pan with the pearl onions. In the pan that the mushrooms were cooked in, melt remaining 1 tsp. butter. Season the liver with salt and pepper and sauté briefly, about 2 minutes on each side. Keep warm. When the rabbit is done, remove the rabbit pieces from the casserole and hold, covered, in a warm place. Discard the bay leaves and the tarragon branch. Whisk in mustard and boil rapidly until the braising liquid is reduced to a sauce-like consistency. Adjust seasoning. Reduce the heat to low. Add the pancetta, pearl onions, and mushrooms to the casserole and stir to combine. Add the rabbit pieces back to the casserole and turn to coat evenly with the sauce. Ladle some of the sauce on the liver to coat and slice into four pieces. Place the rabbit pieces and the liver on a platter and spoon the sauce around. This is a delightful dish for spring, made with morels and served with egg noodles and asparagus or fiddlehead ferns. A variation we do for summer substitutes basil or summer savory for the tarragon and is served with new potatoes, tiny green beans and yellow and red cherry tomatoes. In the fall, try using chanterelle mushrooms and thyme accompanied by puréed root vegetables.










Rabbit braised with artichokes (Lapin braisé aux artichauts)

Rabbit braised with artichokes (Lapin braisé aux artichauts)

1 rabbit (or chicken) cut in serving-sized pieces

flour for dusting with salt and pepper

1/4 c. extra virgin olive oil

6 artichokes

2 1/4″ thick slices of slab bacon, diced

1 small sweet onion, diced

4 cloves garlic, minced

1 carrot, diced

1 lemon

3 small tomatoes, peeled, seeded, and diced

1/2 c. dry white wine

2-4 c. homemade chicken broth

Bouquet garni of 4 flat parsley stems, 6 leafy thyme branches, 1 bay leaf tied up with kitchen twine

Salt and pepper

1/4 c chopped flat-leaf parsley (optional)


Snap the leaves off the artichokes until only the tender inner leaves remain. Snap off the stem. Trim the remaining green bits from the bottom of the artichoke, and cut off the inner leaves in a bunch at the point where they are very tender. Pare the tough green outer layer off the remaining stem, pairing the stem into a point. Now cut the artichoke bottom into quarters and remove the choke with a sharp knife from each quarter. Rinse to remove any traces of foin (“hay”) and drop them into a bowl of water acidulated with the juice of half a lemon.  Heat 2 T olive oil in a large heavy casserole or Dutch oven. Dredge the rabbit pieces in seasoned flour, shaking off excess. Brown over medium heat, turning regularly, until golden on all sides. Remove rabbit pieces to a plate and dump any oil remaining in the pan. Add 1 T of the remaining oil and the bacon dice. (Omit bacon if you only have access to the thin-sliced vacuum packed supermarket variety.) Sauté until cooked but not “crisp”. Add the remaining T of oil and the onion and carrot. Sauté for 5 minutes, then add the artichoke quarters and the garlic, stir one minute, and add the tomatoes and the white wine. Turn up the heat and reduce until syrupy, stirring constantly, for about 5 minutes. Lay the bouquet garni on top of the vegetables. Arrange the rabbit pieces on top, together with any juice accumulated in the plate.  Pour in enough broth to come halfway up the sides of the rabbit pieces. Cover and bring to a simmer. Continue to simmer over very low heat about 1 hour or cook in the oven at 350 degrees for the same amount of time. The rabbit should be just tender and part readily from the bone. Don’t overcook or it will become dry. Check the liquid level frequently and add more broth if necessary. Turn the rabbit pieces once. When done, remove the rabbit pieces to a warm platter and arrange the vegetables, removed with a slotted spoon, around them. Cover and keep warm. Strain the remaining pan juices into a smaller saucepan and reduce over high heat, skimming frequently, until reduced by 1/3. Pour over the platter and serve immediately. Sprinkle with finely chopped flat-leaf parsley if you like.








BBQ Rabbit

BBQ Rabbit

1 (2-3 lb.) rabbit

Celery tops

1 med. chopped onion

2 Tsp.. butter

1 garlic clove, chopped

1/2 C. chopped celery

3/4 C. water

1/4 C. dry wine

1 C. ketchup

2 Tsp.. vinegar

2 Tsp.. Worcestershire sauce

2 Tsp.. brown sugar

1 tsp. dry mustard

1 tsp. salt

1/4 tsp. pepper


Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.  

Rabbit, Mushroom and Tarragon Stew

Rabbit, Mushroom and Tarragon Stew


3 rashes of bacon, cut into pieces

1 small onion, diced finely

3 cloves garlic, minced

1 box of button mushrooms, cleaned and sliced lengthwise

1 whole rabbit, cut into pieces

3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife

2 1/2 C. of white wine

2 heaping T. of dijon mustard

1 1/2 C. of chicken stock

1/2 C. light cream


Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside. Pour bacon fat into a bowl and, starting with one T., add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon. Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment. I know, I know… lots of removing of food from the pan. They’ll be back soon. Deglaze the bottom of your pan with wine – keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir. Now, add back everything – rabbit, mushrooms, bacon, onions, garlic, etc. – to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce. Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!




3 rabbit legs (or chicken thighs)

Sea salt and freshly ground black pepper

3 1/2 tablespoons (50 g) butter

3 1/2 tablespoons (50 ml) olive oil

A few sprigs fresh thyme

1 cup (250 ml) white wine

About 1/2 cup (125 ml) crème fraîche

3 tablespoons chopped fresh tarragon

Juice and finely grated zest of at least 1/2 lemon, or to taste

Crusty’ bread, a nice baguette, or toast

Possibly some cornichons (small French pickles)


Of course the name technically isn’t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The crème fraîche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.


Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn’t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you’ll end up with baby food, and that’s not what I have in mind. The meat’s texture shouldn’t be broken down. Add the crème fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.


Remove the rillettes from the fridge several hours before serving so they won’t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.

Fricasseed Rabbit with Orzo

Fricasseed Rabbit with Orzo

1/2 pound cipolline or pearl onions, roots trimmed
olive oil cooking spray
crushed dried rosemary
crushed dried thyme
1 28-ounce can low-sodium Italian tomatoes, drained
1 T. olive oil
3 bay leaves
2 sprigs fresh rosemary
4 fresh sage leaves
2 sprigs fresh thyme
4 garlic cloves, slightly crushed and pealed
1 2-pound rabbit or chicken, cut into 8 serving pieces
1 C. dry Italian red wine
1/2 tsp. freshly ground pepper
1/2 tsp. ground nutmeg
salt (optional)
1 1/3 C. orzo
boiling salted water
chopped flat-leaf parsley

Preheat oven to 325F If using cipolline, peel them and cut in half through the root end. If using pearl onions, peel them and leave them whole. Place on a square of aluminum foil and lightly spray them with cooking spray. Sprinkle on crushed rosemary and thyme to taste. Fold over the foil and seal. Place the packet in the oven to bake until tender, 45 minutes to 1 hour.
Meanwhile, in a large bowl, crush the tomatoes with a potato masher or fork. Set aside. In a large nonstick skillet with cover, heat the oil over medium heat. Add the bay leaves, rosemary, thyme, and garlic. Cook, stirring, until herbs are fragrant and garlic is golden, about 3 minutes. Using a slotted spoon, transfer herbs and garlic to a small bowl. Set aside. Increase the heat to high and add the rabbit pieces. Brown for 3 minutes per side, turning once. Add the wine, pepper, nutmeg, and salt (if using). Simmer for 1 minute, stirring with a wooden spoon to scrape up any browned bits. Add the tomatoes and reserved herbs. Reduce heat to low, cover, and gently simmer until rabbit is cooked through and no longer pink in the center, 20 to 30 minutes. Cut to test. When rabbit is almost done, bring a pot of lightly salted water to a rapid boil. Stir in orzo, bring back to a boil and cook, uncovered, for 9 to 10 minutes, until orzo is tender. Drain well and keep warm. Transfer rabbit pieces to one end of a large platter. Remove the cipolline from the oven and place in the center next to the rabbit.Spoon the orzo onto the other end of platter. Remove the bay leaves and herb stems from the sauce mixture in the skillet. Bring the sauce to a rapid boil and cook, stirring, for another 2 to 3 minutes to reduce to desired thickness. Spoon sauce over rabbit. Scatter parsley over all and serve.

Yield: 8 servings
Calories: 281
Fat: 8g
Fiber: 2g

Herb-Roasted Rabbit with Pomegranates

Herb-Roasted Rabbit with Pomegranates

2 2-pound rabbits, each cut into 6 pieces
1 T. olive oil
3 ounces Canadian bacon, minced
3 large shallots, minced
2 T. crushed dried rosemary
1 C. fat-free no-salt-added canned chicken broth
1/4 C. dry white wine
seeds of 1 pomegranate
rosemary sprigs, for garnish (optional)

Preheat the oven to 400F (200C), Gas Mark 6. Rinse rabbit pieces and pat dry. Heat oil over medium-high heat; add Canadian bacon and saut until browned, about 5 minutes, stirring frequently. Add shallots and continue to saut for 4 minutes, until shallots are limp. Using a slotted spoon, remove bacon mixture; drain on paper towels. Add the rabbit pieces to the skillet and saut for 5 minutes per sides until nicely browned, turning once. Transfer rabbit pieces to a roasting pan. Top with bacon mixture and rosemary. Add chicken broth to the pan. Cover with aluminum foil and roast for 50 to 60 minutes until rabbit is tender. Arrange rabbit on a heated serving platter; keep warm.
Place roasting pan on top of the stove and stir in dry white wine. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced by 1/3. Add pomegranate seeds and heat through. Spoon sauce and seeds over the rabbit pieces and garnish with rosemary sprigs, if desired.

Yield: 12 servings
Calories: 209
Fat: 9g
Fiber: 0g

Rabbit Roasted with Sweet Fennel

Rabbit Roasted with Sweet Fennel

2 1/2-2 3/4-lb. rabbit, cut into 8 to 10 serving pieces

5 cloves garlic, peeled

2-inch sprig fresh rosemary or 1 1/2 tsp. dried

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 bulb. fresh fennel, cored, cut into 1 1/2-inch wedges

1 large onion, cut into 1 1/2-inch wedges

3 oz. pancetta (unsmoked Italian bacon), minced

1 tsp. fennel seed, coarsely ground

1/2 C. coarsely chopped fennel tops

1/4 C. extra-virgin olive oil

3/4 C. dry white wine

1/2 C. 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 C. 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 C. 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.










Roasted Rabbit with Fennel

Roasted Rabbit with Fennel

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.