Coniglio in Porchetta Rabbit with fennel seeds


• 1 rabbit, left whole, completely gutted
• 1/4 to 1/2 cup extra-virgin olive oil
• 2 tbsp fennel seeds, (1 tablespoon crushed and the other left whole)
• 100 grams pancetta, thinly sliced
• Sea salt and freshly ground pepper


Preheat oven to 400 F. Place a roasting pan into the oven to preheat. Generously rub rabbit with 3-4 tbsp of extra-virgin olive oil (massage well!) Add fennel seeds and season with salt and pepper. Heat the remaining oil in a large skillet. Add the rabbit and sauté turning it until it is lightly browned on all sides. Remove hot roasting pan from oven and place the rabbit on it. Cover rabbit with pancetta slices and return to oven. Bake for 30 minutes then lower heat to 375 F. Cook another 40-45 minutes or until a meat temperature inserted into the thickest part registers 160 F. Remove from heat, sprinkle with salt and tent loosely with foil. Let rest for 15 minutes before carving into servings. Serve with crisp garden salad.

Preparation time: 30 min
Cooking time: 1h 15 min

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