Ingredients

Steps

• Dust rabbit pieces in seasoned flour and shake off excess.
• Heat oil in a saucepan and fry rabbit for 4 minutes until golden-brown.
• Remove rabbit from the pan and set aside.
• Fry pancetta for 3 minutes, then add onion, garlic, and fennel.
• Cook vegetables for 4 minutes until softened and remove from pan.
• Return rabbit to pan with wine, tomato purée, and rosemary.
• Add water if needed to cover meat and bring to a boil.
• Stir in pearl barley, cover, and simmer for 75 minutes until tender.
• Spoon the stew into serving bowls.