Braised rabbit with fennel and pastis and chickpea purée

1. 1

   Preheat the oven to 160C/140C Fan/Gas 3.

2. 2

   Place the rabbit in a large bowl and smother with the mustard.

3. 3

   Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top.

4. 4

   Cover with a tight-fitting lid and bake for 1-1¼ hours. Leave to cool for 15 minutes.

5. 5

   To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan.

6. 6

   Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.