- 1 cleaned rabbit, cut into 8 pieces; retain the liver and rough chop it
- ¼ lb thick slice pancetta, diced
- ¼ lb thick slice prosciutto, diced
- 1 fennel bulb sliced into thick rounds with fronds reserved
- 2 cloves garlic, smashed
- ¼ cup dry white wine
- Extra virgin olive oil
- Salt & pepper
- Heat the oven to 350 degrees.
- Salt and pepper the rabbit pieces: liberally sprinkle over each piece.
- In a sauté pan over medium heat, add a tablespoon of extra-virgin olive oil. Sauté several rabbit pieces at time until golden brown all over. Repeat in batches until done; remove each batch to a plate.
- Lower the heat to medium-low and add the pancetta. Stir occasionally and cook until golden brown and the fat is rendered into the pan.
- Add the reserved liver and stir and breakup into the pancetta until dissolved. Add the prosciutto and allow it to crisp up as well.
- Add the white wine to deglaze the pan and then add the fennel rounds, the smashed garlic cloves and a touch of salt and pepper. Sauté until the fennel begins to soften. Leave a good amount of bite in the fennel since it will be baked further.
- In a baking dish with a cover, place the rabbit pieces with the meat and fennel mixture spread between them. If the mixture is very dry, add a little water so you have a little broth at the bottom of the pan.
- Bake until internal temperature of the rabbit reaches 160-degrees. Insert an insta-read thermometer into the thickest part of the rabbit to test.
- Serve a leg and a loin piece to each guest and top with cooked fennel and meats. Dress with some of the fennel fronds.