tuscan rabbit with pancetta

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.