Braised rabbit with chilli, garlic and artichokes with roasted fennel Recipe

Braised rabbit with chilli, garlic and artichokes with roasted fennel Recipe

  • 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
  • 2 tbsp olive oil
  • 2 bulbs fennel, trimmed and quartered
  • 2 tbsp flatleaf parsley
  1. For the rabbit, heat a large sautĂŠ 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.
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