At a glance
You're looking at a warming, hearty dish that brings together tender braised rabbit with aromatic fennel and crispy smashed potatoes. The main work here is a slow braise—the rabbit legs take about an hour and a half to become fall-apart tender—while the potatoes bake separately until they're golden and crispy. It's a labor-of-love kind of meal, but most of that time is hands-off cooking.
1/6
Prepare the fennel
Clean the fennel and cut it into pieces. Trim off the tough green top part, which is very fibrous. Set aside just the delicate fronds, which look a bit like dill – you can use them to garnish the finished dish or toss into a salad.
For this step
0/12/6
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.
For this step
0/43/6
Sauté the onion and fennel
Remove the rabbit from the pot and add the roughly chopped red onion and fennel in its place. Season with salt and pepper.
For this step
0/3
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
