Name: Tuscan rabbit with pancetta and rosemary
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 1
Ingredients: 1.6kg whole rabbit (see note), jointed; 40.00 ml plain flour, seasoned; 60ml olive oil; 1 tsp fennel seeds; 2 onions, finely chopped; 6 slices flat pancetta (see note), chopped; 4 garlic cloves, chopped; 250ml white wine; 80ml balsamic vinegar; 400g can chopped tomatoes; 400g can cherry tomatoes (see note); 2 rosemary sprigs, leaves chopped; 40.00 ml chopped flat-leaf parsley; Cooked soft polenta, to serve

Tuscan rabbit with pancetta and rosemary

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Prep Time:
15 minutes

Cook Time:
95 minutes

Total Time:
110 minutes

Tuscan-inspired dish bursting with bold flavors, perfect for family gatherings.

Ingredients:

1.6kg whole rabbit (see note), jointed
40.00 ml plain flour, seasoned
60ml olive oil
1 tsp fennel seeds
2 onions, finely chopped
6 slices flat pancetta (see note), chopped
4 garlic cloves, chopped
250ml white wine
80ml balsamic vinegar
400g can chopped tomatoes
400g can cherry tomatoes (see note)
2 rosemary sprigs, leaves chopped
40.00 ml chopped flat-leaf parsley
Cooked soft polenta, to serve

Instructions:

Preheat your oven to 180°C.
Coat rabbit with flour, shaking off excess. Sear rabbit in 2 tablespoons of oil over medium heat until golden on each side. Transfer to a baking dish. In the same pan, sauté fennel, onion, pancetta, and garlic in remaining tablespoon of oil until soft and golden. Pour in wine and half of the vinegar. Simmer until reduced by half. Stir in tomatoes and rosemary, season well, and bring to a boil. Pour over rabbit, cover, and bake for 1 1/4 hours until rabbit is tender.
Mix in the remaining 2 tablespoons of vinegar and sprinkle with fresh parsley. Enjoy with polenta.

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