Stuffed Rabbit with Fennel

Pluck the greens from the fennel and set aside.

Cut fennel stalks into small pieces. Clean the bulb. Boil 750 ml of water with juice of one lemon, 4 cloves of garlic, peppercorns and a little salt. Add fennel bulb and stems and simmer over medium heat for 10 min. Remove the stalks from the fennel stock after 5 minutes and the bulbs after 10 minutes and rinse in ice-cold water. Place in a colander and drain. Set cooking juices aside.

For the filling, finely dice the remaining garlic. Cut fennel stalks into 1/2 cm pieces. Cut salami and bacon into 2 to 3 mm cubes. Remove the needles from the rosemary sprig and chop finely. Cut rolls into cubes of about 1 cm. Roll cubes in a bowl form and soak with 150 ml white wine. Soak for 5 minutes.

Add fennel stalks, garlic, salami, half of the bacon, rosemary and egg to the roll cubes. Cut the rabbit liver into 1 cm cubes and add. Season everything with salt and pepper and mix well.

4. lay rabbit with its back on a surface.

Season breast cavity with salt, pepper. Fold belly flap to one side and pour quantity into breast cavity. Fold belly flaps repeatedly over stuffing, sew shut with spaghetti or possibly pin with wooden skewers. Heat 5 tbsp olive oil in a roasting pan and brown the rabbit on both sides until golden brown. Season with salt and pepper. Add 500 ml fennel stock and

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