Rabbit with fennels
The rabbit has a white and very lean meat,
in line with a healthy and balanced diet.
Combined with fennel, the rabbit takes on an intense
but delicate flavor, perfect for spring.
1h30'
4 people
Ingredients
1 Whole rabbit
8 Fennels
a.r. Salt
a.r. Pepper
a.r. E.V.O. Oil
Procedure
A medium-sized rabbit weights approximately 1.4 - 1.5 kg from which it can be get about 8-10 pieces.
For cutting the rabbit, place it on a work surface with the back facing down. Starting from the limbs, pull the thighs in the opposite sense, dividing them in half. Then proceed with the head, the entrails and, finally, proceed with small cuts on the back that allow the meat to be removed from the bones to cut the back into four pieces. Then wash them under a jet of fresh running water, rubbing each part thoroughly. Dry them well. Place the parts on a baking sheet lined with baking paper already spiced enough with salt and pepper and bake following the instructions in the table.
Remove the hardest outer leaves of the artichokes, cut the tip with the spines and
clean the stem. Cut the artichokes in half and bag them in vacuum cooking bags.
Peel the potatoes and cut them in half. Leave them to rest in cold water for
about an hour so they lose some of their starch. Place them on a baking sheet with
parchment paper, season with a little oil E.V.O. and cook them following the table.
Plating
On the bottom of the plate place some of the sauce made from the cooking of the guinea fowl,
then lay the pieces of guinea fowl, followed by artichokes and potatoes.
Finish with a round of oil, a sprig of rosemary and some sage leaves.
Chef tips
Passing the guinea fowl over a live flame helps to eliminate the residues of feathers and down.
To prevent the artichokes from becoming dark, keep them in water and lemon
until used or vacuum-pack them immediately after cut.
Recommended ovens
Recommended trays and grills
