ROASTED RABBIT WITH FENNEL

Roasted Rabbit With Fennel image

Provided by Molly O'Neill

Categories dinner, one pot, roasts, main course

Time 1h

Yield Six servings

Number Of Ingredients 7

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Ingredients

4 medium-size fennel bulbs, trimmed and very thinly sliced
4 teaspoons salt
Freshly ground pepper to taste
2 teaspoons cracked black pepper
3 tablespoons fennel seeds, crushed
1 tablespoon olive oil
2 2 1/2-pound rabbits, cut into 6 pieces each

Steps:

Preheat the oven to 375 degrees. Place the fennel in a large roasting pan and toss with 2 teaspoons of the salt and ground pepper to taste. Roast for 10 minutes. Meanwhile, combine the remaining 2 teaspoons of salt with the cracked black pepper, fennel seeds and olive oil. Rub the mixture over the rabbit.
Place the rabbit pieces over the fennel in a single layer. Roast for 30 minutes. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit. Serve immediately.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 7 grams, Protein 78 grams, SaturatedFat 7 grams, Sodium 1260 milligrams, Sugar 6 grams