Braised rabbit with chilli, garlic and artichokes with roasted fennel


Diced rabbit cooked in a wonderfully flavoured white wine sauce with a dash of chilli heat, served with simply roasted fennel on the side.


For the braised rabbit

For the roasted fennel


  1. 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.

  2. 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.

  3. Meanwhile, for the roasted fennel, preheat the oven to 180C/160C Fan/Gas 4.

  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.