Rabbit Roasted with Sweet Fennel
| Yield: | 1 Servings |
| Categories: | Meats |
| 2 1/2 | -2 3/4-pound rabbit, cut | |
| Into 8 to 10 serving pieces | ||
| 5 | Cloves garlic, peeled | |
| 1 1/2 | ts | Dried |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Bulbs fresh fennel, cored, | |
| Cut into 1 1/2-inch wedges | ||
| 1 | lg | Onion, cut into 1 1/2" |
| Wedges | ||
| 3 | oz | Pancetta (unsmoked Italian |
| Bacon), minced | ||
| 1 | ts | 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 |
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