At a glance
You're braising tender rabbit legs with aromatic fennel in a heavy pot, which requires some upfront prep and about 90 minutes of cooking time. The main challenge here is handling fennel if you're new to it—trim those fibrous green tops and save the delicate fronds for garnish. While the rabbit braises, you'll get your smashed potatoes ready and baked until crispy, so everything comes together nicely on the plate.
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Prepare the fennel
Clean the fennel and cut it into pieces. Trim off the tough green tops, as they're quite fibrous. Set aside just the delicate fronds, which look a bit like dill - use them to garnish the finished dish or toss into a salad.
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Brown the rabbit legs
Season the rabbit legs with salt, pepper and smoked paprika. Heat some oil in a cast-iron pot (or another heavy pot if you don't have one) and brown the legs on all sides.
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Sauté the onion and fennel
Remove the legs from the pot and add the roughly chopped red onion and fennel in their place. Season with salt and pepper.
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