Rabbit Roasted with Sweet Fennel

Rabbit Roasted with Sweet Fennel

Ready in 1 hour

Try this Rabbit Roasted with Sweet Fennel recipe, or contribute your own. "Chicken" and "Meats" are two of the tags cooks chose for Rabbit Roasted with Sweet Fennel.

"I had some fennel and I looked through all the recipes which had fennel. This one seemed really good. I used chicken instead of the rabbit and It produced a very good flavor. Mild, I also stuffed everything under the skin to enhance the absorption of the flavors during cooking... I was quite impressed how well the home made paste complimented the recipe. One confusing thing. Recipe ingredients didn't any anything about rosemary but in the prep it did, I used Rosemary as indicated in the prep. Need to fix that in this recipe in case it was a type..... Ok very good!!!!"

- DarleneMOM

Top-ranked recipe named "Rabbit Roasted with Sweet Fennel"

4 avg, 2 review(s) 100% would make again

Ingredients

Are you making this? 
1 1/2 ts Dried
3 oz Pancetta; (unsmoked Italian Bacon), minced
1 ts Fennel seed; coarsely Ground
1/2 ts Salt
3/4 c Dry white wine
1 lg Onion; cut into 1 1/2" Wedges
1/2 c Low-sodium chicken; stock
1/4 ts Pepper
5 Cloves garlic; peeled
1/4 c Extra-Virgin Olive Oil
2 Bulbs fresh fennel; cored, Cut into 1 1/2-inch wedges
2 1/2 pounds rabbit; up to 2 3/4-pound, cut Into 8 to 10 serving pieces
1/2 c Coarsely; chopped fennel

Original recipe makes 1

Servings  

Preparation

The night before cooking, rinse & dry the rabbit pieces. Use a mortar & pestle or a knife on a cutting board to make a paste of 2 garlic cloves, the rosemary, salt & pepper. Rub the paste over the rabbit pieces. Put them on a plate, cover lightly with plastic wrap & refrigerate. Heat the oven to 350. 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 & half the fennel tops over the rabbit. Sprinkle with the olive oil & a bit of salt & pepper. Roast 30 minutes, basting often with the pan juices. Pour in 1/2 cup of the wine & 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 & vegetable pieces & roast until golden on the other side, basting once with the pan juices, about 10 minutes. Transfer the rabbit & vegetables to a heated platter & 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 & 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Calories Per Serving: 3905 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Rabbit Roasted with Sweet Fennel

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

I had some fennel and I looked through all the recipes which had fennel. This one seemed really good. I used chicken instead of the rabbit and It produced a very good flavor. Mild, I also stuffed everything under the skin to enhance the absorption of the flavors during cooking... I placed however, the pancetta on top as indicated in the recipe. I was quite impressed how well the home made paste complimented the recipe. One confusing thing. Recipe ingredients didn't any anything about rosemary but in the prep it did, I used Rosemary as indicated in the prep. Need to fix that in this recipe in case it was a type..... Ok very good!!!!
DarleneMOM 4 years ago
I had some fennel and I looked through all the recipes which had fennel. This one seemed really good. I used chicken instead of the rabbit and It produced a very good flavor. Mild, I also stuffed everything under the skin to enhance the absorption of the flavors during cooking... I was quite impressed how well the home made paste complimented the recipe. One confusing thing. Recipe ingredients didn't any anything about rosemary but in the prep it did, I used Rosemary as indicated in the prep. Need to fix that in this recipe in case it was a type..... Ok very good!!!!
DarleneMOM 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free