Ingredients

• 1 wild rabbit
• cut into serving pieces
• seasoned flour
• for dusting
• 2 tbsp vegetable oil
• 150g/5½oz pancetta
• 1 large onion
• chopped
• 1 garlic clove
• finely chopped
• 1 small fennel bulb
• sliced into 5mm/¼in thick slices
• 600ml/1 pint white wine
• 1 tbsp tomato purée
• 1 sprig rosemary
• 2 tbsp pearl barley

Directions

• Dust the rabbit pieces with seasoned flour
• then shake off any excess. Heat the oil in a saucepan
• add the rabbit and fry for 3-4 minutes on both sides
• or until golden-brown all over. Remove and set aside.
• Add the pancetta to the pan and fry for 2-3 minutes
• then add the onion
• garlic and the sliced fennel. Fry for 3-4 minutes
• or until the onion is translucent and the fennel is softened. Remove from the pan and set aside.
• Return the rabbit to the pan together with the wine
• tomato purée and the rosemary. If the rabbit is not completely covered with the liquid
• top up with water. Bring to the boil
• then stir in the pearl barley
• cover and simmer for one hour and 15 minutes
• or until the pearl barley is tender.
• To serve
• spoon into serving bowls.