Total Calories: 115
1 Rinse the rabbit pieces and pat them dry with paper towels. Sprinkle with salt and pepper.
2 In a skillet large enough to hold the rabbit pieces in a single layer, heat the oil over medium heat. Place the pieces in the pan. Scatter the pancetta all around. Cook until the rabbit is browned on one side, about 8 minutes.
3 Turn the rabbit and scatter the garlic, rosemary, fennel, sage, and bay leaf all around. When the rabbit is browned on the second side, after about 7 minutes, add the wine and stir, scraping the bottom of the pan. Simmer the wine for 1 minute.
4 Cook uncovered, turning the meat occasionally, until the rabbit is very tender and coming away from the bone, about 30 minutes. (Add a little water if the pan becomes too dry.)
5 Discard the bay leaf. Transfer the rabbit to a serving platter and serve hot with the pan juices.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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