Tuscan rabbit with pancetta and rosemary

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

Ingredients 

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

Method 

Step 1
Preheat the oven to 180°C.
Step 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.
Step 3
Stir in remaining 2 tablespoons vinegar and scatter with parsley. Serve with polenta.


Nutrition

Energy 3856kJ	Fat saturated 8.00g
Fat Total 35.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 18.00g	Dietary Fibre 6.00g
Protein 122.00g	Cholesterol 356.00mg
Sodium 884.70mg

All nutrition values are per serve.

Notes

Order rabbit from butchers and ask them to joint it for you. Flat pancetta and canned cherry tomatoes are from delis.

Source:

http://www.taste.com.au/recipes/29437/tuscan+rabbit+with+pancetta+and+rosemary?ref=collections,italian-recipes