Tuscan rabbit with pancetta and rosemary
Infused with bold Tuscan flavours, this rustic dish would make a fitting centrepiece for a family feast.
- Step 1
Preheat the oven to 180°C.
- Step 2
Dust rabbit in flour, shaking off excess. Heat 2 tablespoons 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. Heat remaining 1 tablespoon oil and cook fennel, onion, pancetta and garlic, stirring, for 3-4 minutes until soft and golden. Add wine and half the vinegar, and simmer for 3-4 minutes until reduced by half. Add tomatoes and rosemary, season and bring to the boil. Pour over rabbit, cover and cook for 1 1/4 hours or until rabbit is tender.
- Step 3
Stir in remaining 2 tablespoons vinegar and scatter with parsley. Serve with polenta.
Order rabbit from butchers and ask them to joint it for you. Flat pancetta and canned cherry tomatoes are from delis.
Leave a Reply