Roasted Rabbit With Fennel

By Molly O'Neill

Total Time
About 1 hour
Rating
5(10)
Comments
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Featured in: FOOD; Autumn in Tuscany

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Ingredients

Yield:Six servings
  • 4medium-size fennel bulbs, trimmed and very thinly sliced
  • 4teaspoons salt
  • Freshly ground pepper to taste
  • 2teaspoons cracked black pepper
  • 3tablespoons fennel seeds, crushed
  • 1tablespoon olive oil
  • 22½-pound rabbits, cut into 6 pieces each
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

599 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 78 grams protein; 1260 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 teaspoons of the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 teaspoons of salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit.

  2. Step 2

    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.

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Comments

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Deborah

I used rabbit forelegs and mixed the fennel with shallots. I also added taggiasche olive oil and the olives themselves with the rabbit. Really tasty. Served with buttered spinach, steamed spinach crown salad, and fresh borlotti beans.

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