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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Roast Rabbit and Fennel (conigilio al forno con Finnoccio) San Marino 

A dish of roast rabbit and fennel

Roast rabbit and fennel might seem like an adventurous dish for some, but I was pleasantly surprised. You just might find that rabbit is pretty tasty.

  •  Prep Time15 minutes
  •  Cook Time2 hours 30 minutes
  •  marinade12 hours
  •  Total Time14 hours 45 minutes
  •  Servings4
  •  Calories512kcal

Ingredients

  • 1 rabbit cut into 8 pieces
  • or 8 chicken thighs

Seasoning the Rabbit

  • 2 large cloves of garlic
  • 2 sprigs of rosemary
  • 1/2 t. salt
  • 1/8 t. pepper
  • 1 Tablespoon olive oil

Cooking the Rabbit

  • 2 bulbs fennel cut into 1 wedges
  • 1 large onion cut into 1 wedges
  • 3 oz. pancetta minced
  • 2 cloves of garlic split
  • 1 t. fennel seeds
  • 1/2 c. coarsely chopped fennel leaves
  • 4 extra virgin olive oil
  • salt and freshly ground pepper to taste
  • 1/2 c. white wine

Pan Sauce

  • 1/4 c. white wine
  • 1/2 c. chicken stock


Instructions

  1. Put the seasoning ingredients into a blender to make a paste.
  2. Rub on the rabbit pieces, and refrigerate overnight in a zip lock.
  3. Preheat the oven to 350. Use a roasting pan or baking dish large enough to hold the rabbit pieces and onions and fennel.
  4. Place fennel, onion, pancetta, garlic, and fennel seeds around and between the pieces, and put half the fennel leaves on top.
  5. Sprinkle with olive oil, salt and pepper.
  6. Roast 30 minutes.
  7. Add wine, and roast for another hour.
  8. Baste every 15 minutes with pan juices. If pan becomes too dry, add more wine or water.
  9. Raise the heat to 450.
  10. Cook 15 more minutes until rabbit becomes golden brown.
  11. Turn rabbit pieces, and roast another 15 minutes, basting once more.
  12. The fennel and onions should be tender and nicely browned.
  13. Transfer rabbit and vegetables to a heated platter and keep warm in the oven while you make a sauce.
  14. Set the roasting pan over burners on high heat, and de-glaze with the wine and stock.
  15. Scrape any brown pieces from pan and boil down liquid to about half.
  16. De-glaze for 3-5 minutes.
  17. Sprinkle the remaining fennel leaves over rabbit as a garnish and serve sauce alongside rabbit.

And as always have a chilled day from the Viking

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