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Rabbit with Pastis Liqueur


Rate this recipe 3.8/5 (37 Votes)


  • - 4 medium fennel bulbs
  • - 1 large green pepper
  • - 1 large sweet onion
  • - 4 legs or saddles of rabbit
  • - Salt and pepper
  • - oregano
  • - 2 bay leaves
  • - 1/2 cube of chicken stock
  • - 3 tbsp. pastis*
  • - 1 tbsp. garlic powder
  • - Olive oil
  • *A liqueur flavored with anise. Can be substituted with a French Vermouth like Noilly Prat


Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget


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


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