In the Italian Viterbo area where this recipe stems from, the term “porchetta”, which means roasted pig, is applied to any dish that use wild fennel, being it fresh or dried flowers. The wild flowers should not be confused with fennel seeds.
I am fortunate to have access to hunting areas and friends that hunt rabbits with me. I also breed rabbits for the table on a regular basis. Last week, I could not make it to the hunt and my friend was good enough to bring the only Hare they shot for me to cook. I also have a good friend across the road that showed me the wild fennel growing in the old quarry across the road, so I had assembled all the ingredients for my dish of wild hare with wild fennel!
Wild Hare with Fennel
One large Hare, cleaned, gutted and washed
Heart, liver and kidneys of the Hare (Coratella) – Cleaned, washed and cubed or minced
Extra Virgin olive oil
Six large sage leaves
4 Garlic cloves – cleaned and crushed
1 Cup dry white wine (the best is from Orvieto)
2 Medium potatoes peeled and cubed
2 Slices of Prosciutto or Pancetta (home made if possible)
1 handful of rosemary leaves
Half a handful of fresh Fennel Flowers
12 Black Olives – pitted
Salt and pepper
Heat the oven to 150C. Heat some olive oil in a heavy pan and ad the coratella, sage, half the garlic, salt and pepper. Brown the coratella, add the wine that you have not drunk yet and allow it to evaporate. Ad the potatoes and mix through, then take it off the heat. Wrap the coratella mixture in the prosciuto. Stuff the hare with the fennel, rosemary and wrapped coratella. Sow the rabbit up so the stuffing would not fall out. Put some olive oil in a heavy oven pan large enough to take the whole hare. Add the hare to he pan with the rest of the garlic, salt and pepper. Roast the hare about two hours. Halfway through the roasting process, add the olives and the rest of the wine you have not drunk. Turn it once or twice and baste it every so often. If the rabbit legs look dry, wrap the leg ends in aluminium foil.