Rabbit With Fennel and Onion

A taste of Tuscany in Virginia

Photography by Kip Dawkins | Food styling by J Frank | Prop styling by Tyler Darden

Roasted rabbit with fennel and onion

Rabbit with Fennel and Onion:

1 21⁄2- to 3-pound rabbit, cut into 8 pieces

2 cloves garlic

1 1 2-inch piece rosemary

1⁄8 teaspoon salt

3 tablespoons olive oil

2 bulbs fresh fennel, cored, cut into 11⁄2-inch wedges

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

3 ounces pancetta, finely diced

4 cloves garlic, cut into halves

2 teaspoons fennel seed, coarsely ground

1⁄2 cup fennel leaves, coarsely chopped

5 tablespoons olive oil

salt and fresh-ground pepper to taste

3⁄4 cup + 1⁄2 cup dry white wine

The night before, rinse and dry the rabbit. Using a food processor, make a paste with the garlic, rosemary, salt, pepper and olive oil. Rub over the rabbit pieces, cover and refrigerate over night.

The next day, preheat the oven to 350 degrees. In a roasting pan, arrange the rabbit with the fennel and onion, and scatter the pancetta, garlic, fennel seed and leaves over all. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30 minutes, basting often with the pan juices. Pour in the 3⁄4 cup wine, and continue roasting for 1 hour. Baste often, turning pieces, and add a little water if the juices start to dry up. Raise the heat to 450 and continue cooking for an additional 15 minutes, until golden-brown. Turn the rabbit pieces and vegetables and roast 15 more minutes until the other side is golden-brown, as well. Remove rabbit and vegetables to a platter, place the roasting pan on stovetop and add 1⁄2 cup wine and

1⁄4 cup water. Over medium heat, scrape the pan and reduce pan sauce slightly. Serve with the rabbit.

Read the story: Living La Dolce Vita

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More recipes at VirginiaLiving.com/Recipes

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