Rabbit wrapped in fennel and bacon from The Whole Beast: Nose to Tail Eating by Fergus Henderson

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Notes about this recipe

  • meginyeg on May 09, 2022

    This was good. I added Fennel seeds to the broth. I just laid the bacon top of the rabbit. And I covered the pan with foil. It was simple, easy and tasty.

  • Dannausc on January 28, 2018

    I couldn’t find dried fennel fronds, so I used fresh fennel stems and thinly sliced fennel bulb. I used lamb stock instead of chicken stock, as that’s what I had on hand. It turned out pretty good and kept the rabbit nice and moist. 20 slices of bacon was a little much. A dozen would have been plenty.

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