WHAT YOU NEED
1.6kg whole rabbit jointed
2 tbs plain flour, seasoned
1/4 cup (60ml) olive oil
1 tsp 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 tbs chopped flat-leaf parsley
Cooked soft polenta, to serve
WHAT TO DO
Preheat the oven to 180°C.
Dust rabbit in flour, shaking off excess.
Heat 2 tbs 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 tbs 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 11/4 hours or until rabbit is tender.
Stir in remaining 2 tbs vinegar and scatter with parsley. Serve with polenta.