👨‍🍳 作り方

1. 1

   Season the rabbit pieces generously with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the rabbit pieces on all sides until golden brown, about 5-7 minutes per side. Remove rabbit from the pot and set aside.

3. 3

   Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer and reduce by half.

5. 5

   Return the rabbit pieces to the pot. Add the fennel wedges, chicken broth, rosemary sprig, and thyme sprig. Bring to a simmer.

6. 6

   Cover the pot, reduce heat to low, and simmer for 1 hour to 1 hour 15 minutes, or until the rabbit is very tender and cooked through. Stir occasionally.

7. 7

   Remove the rosemary and thyme sprigs before serving. Adjust seasoning with salt and pepper if needed. Serve hot, with the braising liquid spooned over the rabbit and fennel.