Spring is having identity issues this year. It’s still cold outside (enough to wear a jacket, in mid May!), so I wanted something braised and nice and warm. I’d also been wanting to experiment with rabbit meat for a while, so this was the result.
1 rabbit, cut in serving pieces
2 table spoon flour
salt and pepper
1 tea spoon paprika
150g spicy pancetta
1 onion, diced
1 garlic clove, minced
1 fennel buld, cored and sliced
2 cups white wine
1 table spoon tomato paste
2 table spoon barley
1 sprig of fresh rosemary
1. In a plate, combine the flour, paprika and salt and pepper to taste. Do not under salt.
2. Dust the rabbit pieces in the flour, shaking off excess.
3. Warm some oil in the bottom of a dutch oven or french faitout.
Sear on both sides to get some color. Work in batches.
4. While that’s going, dice up the pancetta.
5. When all the rabbit has been colored, set it aside.
6. Lower the heat to a medium-low and throw the pancetta into the pot. It will smoke. A lot.
7. Cook, stirring often, until most of the fat has been rendered out.
8. Add the fennel and onions.
9. Cook until the onions are translucent and the fennel starts to soften. Add the tomato paste and garlic.
10. Add the wine, scrapping up anything stuck at the bottom of the pot. Add the rosemary.
11. Nestle the rabbit back into the pot, making sure it’s as much under the liquid as possible.
12. Bring to a boil, then lower to a simmer. Add the barley.
13. Cover and simmer for 45 minutes. Then remove the lid and continue to simmer for a further 30 minutes (to allow the sauce to reduce)
14. Serve with good crusty bread to soak up the sauce. Enjoy!