Roast Rabbit with Fennel and Smashed Potatoes
·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.
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.
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.
Return the legs to the pot and add water
Cook for about 8 minutes. Then return the rabbit legs to the pot and pour in water. Braise until the meat is tender. Add the roughly chopped pak choi and warm through for a couple more minutes.
Make the potato side
Boil the cleaned, unpeeled potatoes until soft. Place them on a baking tray lined with parchment paper and smash each one flat into a cake. Drizzle each with olive oil, then season with salt and pepper.
Bake until crispy
Bake in the oven at 200°C for 15 minutes. The potatoes will turn out beautifully crispy and absolutely delicious!
