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Tuscan rabbit with pancetta and rosemary


  • 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


  • 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.

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