Roasted Rabbit with Fennel and Pancetta

The rabbit is native to Africa, but was later imported into France and Italy. Under the Roman Empire, rabbit began to be raised for food considering the climate and the ease of its reproduction. Today rabbit meat is considered a gourmet food in Italy. Try it in this old traditional and tasteful recipe!

Ingredients (for 2)

  • 3 cups rabbit meat (about 16 oz or 450 gr)
  • 1 fennel
  • 1/2 cup bacon cubes
  • 1 tsp fennel seeds
  • 1 bell pepper
  • 1 cup white wine
  • 1 tbsp red wine vinegar
  • 1 carrot
  • 1 stalk celery
  • 1 garlic clove
  • 1/2 onion
  • 2 tbsp olive oil
  • salt & black pepper


  • Prepare all vegetables: thinly dice onions, coarsely chop carrots and celery, wash and deseed peppers and cut them in slices
  • Take a large bowl and mix together: white wine, red wine vinegar, diced onion, celery and carrots pieces, pepper slices, fennel seeds
  • Place the rabbit pieces in the bowl and let marinate for 4-6 hours
  • When ready, preheat the oven to 400 °F (200 °C)
  • Coarsely chop fennel in bite-sized pieces and set aside
  • Place the bacon cubes with olive oil and crushed garlic cloves in a deep sauté pan or Dutch oven over medium heat and cook for 8-10 minutes or until crispy
  • Mix the rabbit pieces with the bacon mixture and the fennel
  • Pour the marinade into the pan and sprinkle with salt and black pepper
  • Roast in the oven for 45-50 minutes, basting the meat and turning once halfway through cooking

Best Served With

Crispy rosemary potatoes

Tips from the Chef

Bast the rabbit to keep the lean meat moist and juicy during roasting!