Rabbit with Pastis Liqueur

Step 1

Peel onion, cut in width and in length into a few thick slices (about 1/2 cm). Peel and wash the fennel, cut lengthwise and then into thirds lengthwise again. Wash and cut the pepper in half, deseed and cut the strips of 1 cm then cut into two.

Step 2

Sauté the onion in 3 tablespoons olive oil, once translucent, add the chicken stock mixed with a small bowl of warm water. Add the bay leaves, a tablespoon pepper. Oregano, pastis, garlic and then the rabbit. Bake for 10 minutes.

Step 3

Then add the peppers and fennel and simmer 30 to 40 minutes over medium heat until vegetables are tender.

Step 4

Adjust seasoning with salt if necessary (be careful not to over salt, the chicken stock already has a lot of salt!). Serve hot.

Step 5