Braised rabbit with fennel and pastis recipe
Braised rabbit with fennel and pastis and chickpea purée Pastis and fennel is the perfect combination to complement the richness of this slow-cooked rabbit. 1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact)2 tbsp Dijon mustard 1 tbsp olive oil, plus extra for drizzling1 onion, roughly chopped2 garlic cloves, roughly chopped1 large fennel bulb, roughly chopped1 lemon, juice only250ml/9fl oz pastis4 slices smoked ventreche or pancettasea salt and freshly ground black pepper1 tbsp roughly chopped fennel tops or fresh dill, to serve 1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact) 2 tbsp Dijon mustard 1 tbsp olive oil, plus extra for drizzling 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 large fennel bulb, roughly chopped 1 lemon, juice only 250ml/9fl oz pastis 4 slices smoked ventreche or pancetta sea salt and freshly ground black pepper 1 tbsp roughly chopped fennel tops or fresh dill, to serve 1 x 400g tin cooked chickpeas, drained2 garlic cloves, chopped150ml/5fl oz extra virgin olive oil 1 x 400g tin cooked chickpeas, drained 2 garlic cloves, chopped 150ml/5fl oz extra virgin olive oil Method Preheat the oven to 160C/140C Fan/Gas 3.Place the rabbit in a large bowl and smother with the mustard. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top.Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan.Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Place the rabbit in a large bowl and smother with the mustard. Place the rabbit in a large bowl and smother with the mustard. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top. Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan. Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée. Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée.