Tuscan Rabbit with Pancetta and Rosemary
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 1 whole rabbit (1.5-2 kg), jointed or cut into 8 pieces - ask your butcher to do this
  • 2 tbs plain flour, seasoned
  • ¼ cup olive oil
  • ½ tsp fennel seeds
  • 1 onions, finely chopped
  • 6 slices flat pancetta, chopped
  • 4 garlic cloves, chopped
  • 1 cup white wine
  • ¼ cup balsamic vinegar
  • 1 small (~400g) can diced tomatoes
  • 1 small (~400g) can cherry tomatoes
  • 2 rosemary sprigs, leaves chopped
  • 2 tbs chopped flat-leaf parsley
  1. Preheat oven to 350 F
  2. Dust rabbit in flour, shaking off excess.
  3. Heat 2 tbs oil in a frypan over medium heat and cook rabbit, in batches, for 2 minutes each side or until golden. Place in a baking dish.
  4. Heat remaining 1 tbs oil and cook fennel, onion, pancetta and garlic, stirring, for 3-4 minutes until soft and golden. Add wine and the vinegar, and simmer for 3-4 minutes until reduced by half. Add tomatoes and rosemary, season and bring to the boil.
  5. Pour over rabbit, cover and cook for 1¼ hours or until rabbit is tender.
  6. To finish toss through chopped parsley and plate with polenta
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2013/09/02/down-the-rabbit-hole-tuscan-rabbit-with-pancetta-and-rosemary/