1 ready to cook rabbit (c. 1.2 kg), 1/2 organic lemon, 1 twig of rosemary, 2 cloves of garlic, 4 tblsp. olive oil, Salt, Pepper, freshly-milled, 2 small fennel bulbs with a lot of green, 200 g tomatoes, 1 tsp. fennel seeds, 125 ml white wine, 1 tblsp. tomato purée, 100 g green olives, 1 tblsp. capers
1 Wash the rabbit and pat dry. Cut the meat into 8 – 10 pieces.
2 Grate the lemon peel finely, press out the juice and put to one side. Rinse the rosemary and pluck off the needles. Peel the garlic and chop finely together with the rosemary. Mix the lemon peel with 2 tblsp. oil, salt and pepper. Rub this into the meat.
3 Wash the fennel, cut off the green and put to one side. Cut the bulbs in quarters lengthwise, remove the core and cut into thin slices. Wash and finely dice the tomatoes.
4 Heat the remaining oil in the pressure cooker, place the rabbit meat in it, sauté a portion at a time, remove and put to one side. Then sweat the fennel and the fennel seeds in the frying fat, mix in the tomatoes, deglaze with the wine and lemon juice and stir in the tomato purée. Season the sauce with salt and pepper, then add the olives and capers.
5 Place the rabbit meat in the pressure cooker and close it in accordance with the instructions. Set the cooking display with traffic light function to 2 (speed setting) and heat the pot at maximum heat. When the yellow ring becomes visible, reduce the heat. The cooking time of around 12 minutes begins as soon as the green ring appears. After the cooking time has finished, allow the steam to escape from the pressure cooker and open it in accordance with the instructions.
6 Chop the fennel green finely and mix it into the sauce. Season the sauce again and serve the rabbit in it. Rice or white bread goes well with this dish.
