Family friendly Main Italian

Tuscan rabbit with pancetta and rosemary

Name: Tuscan rabbit with pancetta and rosemary
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 3
Cuisine: /italian
Ingredients: 1.6kg whole rabbit, jointed; 2 tablespoons plain flour, seasoned; 1/4 cup (60ml) olive oil; 1 teaspoon fennel seeds; 2 onions, finely chopped; 6 slices flat pancetta, chopped; 4 garlic cloves, chopped; 1 cup (250ml) white wine; 1/3 cup (80ml) balsamic vinegar; 400g can chopped tomatoes; 400g can cherry tomatoes; 2 rosemary sprigs, leaves chopped; 2 tablespoons chopped flat-leaf parsley; Cooked soft polenta, to serve

1 rating

15m

1h 35m

https://healthimprovements.info/recipes/tuscan-rabbit-pancetta-rosemary/b97263a0-0bdc-4822-9526-0e9a31095394?current_section=recipes — Tuscan rabbit with pancetta and rosemary

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Infused with bold Tuscan flavours, this rustic dish would make a fitting centrepiece for a family feast.

1.6kg whole rabbit, jointed
2 tablespoons plain flour, seasoned
1/4 cup (60ml) olive oil
1 teaspoon fennel seeds
2 onions, finely chopped
6 slices flat pancetta, chopped
4 garlic cloves, chopped
1 cup (250ml) white wine
1/3 cup (80ml) balsamic vinegar
400g can chopped tomatoes
400g can cherry tomatoes
2 rosemary sprigs, leaves chopped
2 tablespoons chopped flat-leaf parsley
Cooked soft polenta, to serve

Method

1.

Preheat the oven to 180°C.
2.

Dust rabbit in flour, shaking off excess. Heat 2 tablespoons oil in a frypan over medium heat and cook rabbit, in batches, for 2 minutes each side or until golden. Place in a baking dish. Heat remaining 1 tablespoon oil and cook fennel, onion, pancetta and garlic, stirring, for 3-4 minutes until soft and golden. Add wine and half the vinegar, and simmer for 3-4 minutes until reduced by half. Add tomatoes and rosemary, season and bring to the boil. Pour over rabbit, cover and cook for 1 1/4 hours or until rabbit is tender.
3.

Stir in remaining 2 tablespoons vinegar and scatter with parsley. Serve with polenta.