Coniglio Arrosto al FinocchioRoast Rabbit with Fennel

Name: Coniglio Arrosto al Finocchio (Roast Rabbit with Fennel)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: San Marino
Ingredients: 1200 g Rabbit (cut into pieces); 400 g Fennel Bulb (sliced); 15 g Garlic (crushed); 6 g Fresh Rosemary; 2 pcs Bay Leaf; 200 ml White Dry Wine; 50 ml Extra Virgin Olive Oil; 30 ml Lemon Juice; 8 g Salt; 3 g Black Pepper

Roast rabbit with fennel, rosemary, garlic, and white wine is associated with Sammarinese and neighboring central Italian cooking. The rabbit is roasted until tender and safely cooked without drying out.

Prep

20m

Cook

1h 10m

Serves

Estimated

Nutrition

Per serving

704kcal

Calories

101g

Protein

22g

Fat

11g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Roast

1.2kg
Rabbit (cut into pieces)
400g
Fennel Bulb (sliced)
15g
Garlic (crushed)
6g
Fresh Rosemary
2pcs
Bay Leaf
200ml
White Dry Wine
50ml
Extra Virgin Olive Oil

Finishing

30ml
Lemon Juice

Roast

8g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the oven to 180°C (350°F).
02
Season the rabbit with the salt and black pepper.
03
Arrange the sliced fennel bulb in a roasting pan with the garlic, fresh rosemary, and bay leaves and drizzle with the extra virgin olive oil.
04
Place the rabbit on top and roast until it begins to color.
05
Pour in the white dry wine and continue roasting, turning the pieces once or twice, until the rabbit reaches 71°C (160°F) and the fennel is soft.
06
Remove the bay leaves and rosemary stems and drizzle with the lemon juice before serving.

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