Per serving
- Calories
- 507 kcal
- Protein
- 39.9 g
- Carbohydrates
- 42.6 g
- Fat
- 20.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Rabbit170 g
- Potatoes160 g
- Fennel180 g
- Fennel seeds1 g
- Garlic1 clove
- Extra virgin olive oil10 g
- Saltto taste
- Black pepperto taste
In season: October – April
Method
- Preheat a conventional oven to 190 °C. Crush the fennel seeds in a mortar and chop the garlic clove.
- In a bowl rub the rabbit pieces with the fennel seeds, garlic, salt, pepper and half the oil.
- Peel the potatoes and cut them into wedges; remove the stalks and the toughest outer layer of the fennel and cut it into roughly 2 cm wedges, keeping the base attached. Toss the vegetables with the remaining oil and a pinch of salt.
- Spread the rabbit and vegetables in a single layer in a baking dish and roast for 50 minutes, turning everything halfway and adding a splash of water if the bottom dries out, until the rabbit is golden, the fennel is caramelised at the edges and the potatoes are tender.
- Serve hot with the pan juices.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.