Braised rabbit with fennel and pastis and chickpea purée

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4


By Michel Roux Jr.
From Saturday Kitchen


  • 1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact)
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 large fennel bulb, roughly chopped
  • 1 lemon, juice only
  • 250ml/9fl oz pastis
  • 4 slices smoked ventreche or pancetta
  • sea salt and freshly ground black pepper
  • 1 tbsp roughly chopped fennel tops or fresh dill, to serve

For the chickpea purée

  • 1 x 400g tin cooked chickpeas, drained
  • 2 garlic cloves, chopped
  • 150ml/5fl oz extra virgin olive oil
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