3 lbs. rabbit, cut eight ways
2 Tbs. fennel pollen
Salt and pepper, to taste
1 bottle pinot noir
1 cup Marcona almonds, divided
2 Tbs. olive oil
3 Tbs. Wondra flour
1/4 lbs. country ham, cubed (Benton’s suggested)
1 large onion, chopped
4 cloves garlic, sliced thin
20 Cerignola olives
1 cup tomato purée
1 sprig oregano
2 1/2 cups dark chicken stock
1/2 lb. chanterelle mushrooms
8 Padrón peppers, charred
Season rabbit with fennel, salt, and pepper and refrigerate overnight. Remove from fridge. In a bowl, marinate in wine for 45 minutes. Preheat oven to 350˚ F. Place 1/4 cup almonds on a baking sheet and toast until golden brown.
Remove rabbit from marinade; reserve marinade. Put Dutch oven on high heat and add olive oil. Roll rabbit in flour; shake off excess. Sear rabbit until all sides are golden brown. Remove rabbit and set aside. Add ham to Dutch oven, cook until crisp, and remove. Add onions and garlic. Sweat two minutes. Add rabbit and deglaze with marinade. Reduce liquid by half. Add 3/4 cup almonds, olives, purée, oregano, and stock. Simmer one hour. Add chanterelles. Serve rabbit in a bowl garnished with ham and peppers.
