Serves: 4
Total Calories: 115

1 rabbit (2 1/2 to 3 pounds), cut into 8 pieces
salt and freshly ground black pepper
2 tablespoons olive oil
2 ounces Italian bacon (pancetta)
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon fennel seeds
2 or 3 sage leaves
1 bay leaf
1 cup dry white wine
1/2 cup water

1 Rinse the rabbit pieces and pat them dry with paper towels. Sprinkle with salt and pepper.

2 In a skillet large enough to hold the rabbit pieces in a single layer, heat the oil over medium heat. Place the pieces in the pan. Scatter the pancetta all around. Cook until the rabbit is browned on one side, about 8 minutes.

3 Turn the rabbit and scatter the garlic, rosemary, fennel, sage, and bay leaf all around. When the rabbit is browned on the second side, after about 7 minutes, add the wine and stir, scraping the bottom of the pan. Simmer the wine for 1 minute.

4 Cook uncovered, turning the meat occasionally, until the rabbit is very tender and coming away from the bone, about 30 minutes. (Add a little water if the pan becomes too dry.)

5 Discard the bay leaf. Transfer the rabbit to a serving platter and serve hot with the pan juices.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 115
Calories from Fat: 79

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