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A dish of roast rabbit and fennel
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Roast Rabbit and Fennel (conigilio al forno con Finnoccio)

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.
Course Main Course
Cuisine Sammarinese, San Marino
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
marinade 12 hours
Total Time 14 hours 45 minutes
Servings 4
Calories 512kcal
Author Darlene at International Cuisine

Ingredients

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

Instructions

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

Nutrition

Calories: 512kcal | Carbohydrates: 15g | Protein: 60g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 217mg | Sodium: 48447873mg | Potassium: 11574mg | Fiber: 4g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 17mg | Calcium: 30102mg | Iron: 421.7mg