Rabbit Roasted With Sweet Fennel

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Italian	Meats	1	Servings

INGREDIENTS

2 1/2		2 3/4-pound rabbit cut
		Into 8 to 10 serving pieces
5		Cloves garlic, peeled
1 1/2	t	Dried
1/2	t	Salt
1/4	t	Pepper
2		Bulbs fresh fennel, cored
		Cut into 1 1/2-inch wedges
1		Onion, cut into 1 1/2"
		Wedges
3	oz	Pancetta, unsmoked Italian
		Bacon), minced
1	t	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

INSTRUCTIONS

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

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“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1356 Calories From Fat: 879 Total Fat: 98g Cholesterol: 150.5mg Sodium: 2732.6mg Potassium: 1730.8mg Carbohydrates: 54.7g Fiber: 22.6g Sugar: 10.4g Protein: 39.3g