Braised rabbit with chilli, garlic and artichokes with roasted fennel
For the braised rabbit
- 2 tbsp olive oil
- 1 whole rabbit including legs, jointed, diced, including bone
- 1 red chilli, seeds removed and chopped
- 2 garlic cloves, sliced
- 2 sprigs rosemary, finely chopped
- 4 baby artichokes, prepared and sliced
- 1 lemon, zest and juice
- 300ml/10fl oz white wine
- 400ml/14fl oz chicken stock
For the roasted fennel
For the rabbit, heat a large sauté pan and add the oil. Once hot add the rabbit and seal on all sides until golden-brown. Add the chilli, garlic and rosemary and cook for 2 minutes. Then add the artichokes and lemon zest and cook for a further minute.
Add the wine and cook until reduced in volume by half. Add the chicken stock and cook for 30-40 minutes, or until tender. Finish with some lemon juice.
Meanwhile, for the roasted fennel, preheat the oven to 180C/160C Fan/Gas 4.
Heat a frying pan and add the oil, once hot add the fennel wedges and cook on each side until golden-brown. Roast in the oven for 10-15 minutes, or until soft. Just before serving add the fennel to the rabbit and finish with the fresh parsley.