Rabbit with fennel and rosemary

Rabbit with fennel and rosemary


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About this recipe: Rabbit is an under-used meat, considering it's easily digestible and low in fat and cholesterol. Farmed rabbit is tender and delicate in flavour, but if you buy wild rabbit, the flavour is gamier and the meat will require longer cooking. Serve this delicious meal with a good, rustic-style bread.

Maggie Pannell

Serves: 4 

  • 1 tbsp vegetable oil
  • 8 rabbit joints, about 550g in total
  • 4 shallots, quartered
  • 1 fennel bulb, thinly sliced
  • 300g carrots, peeled and sliced
  • 150ml dry white wine
  • 200ml chicken or vegetable stock, hot
  • 1 tsp fennel seeds
  • 3 sprigs of fresh rosemary
  • 400g can cannellini beans, drained and rinsed

Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

  1. Heat the oil in a large flameproof casserole and fry the rabbit joints on a fairly high heat for about 10 minutes, turning occasionally, until golden. Remove the joints and keep warm.
  2. Add the shallots to the casserole and fry for 3–4 minutes until beginning to brown. Return the rabbit, and add the fennel (reserve the feathery fronds for garnishing), carrots, wine, stock, fennel seeds and rosemary.
  3. Bring to the boil, then reduce the heat to a simmer, cover the casserole and leave to cook gently for 45–50 minutes until the rabbit and vegetables are tender. (Prepare ahead up to this stage, if more convenient. Chill for a few hours or overnight, then reheat thoroughly.)
  4. Stir in the beans and heat through for about 5 minutes. Season to taste, then garnish with the reserved fennel fronds and serve.

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