Roasted Rabbit With Fennel

• 4 medium-size fennel bulbs, trimmed and very thinly sliced
• 4 teaspoons salt
• Freshly ground pepper to taste
• 2 teaspoons cracked black pepper
• 3 tablespoons fennel seeds, crushed
• 1 tablespoon olive oil
• 2 2 1/2-pound rabbits, cut into 6 pieces each

1. Preheat the oven to 375 degrees.
2. Place the fennel in a large roasting pan and toss with 2 teaspoons of the salt and ground pepper to taste.
3. Roast for 10 minutes.
4. Meanwhile, combine the remaining 2 teaspoons of salt with the cracked black pepper, fennel seeds and olive oil.
5. Rub the mixture over the rabbit.
6. Place the rabbit pieces over the fennel in a single layer.
7. Roast for 30 minutes.
8. Turn the pieces over and continue roasting until the rabbit is just cooked through and the fennel is tender but not soft, about 10 minutes longer.
9. Divide the fennel among 6 plates and top each serving with 2 pieces of rabbit.
10. Serve immediately.

fennel bulbs, salt, freshly ground pepper, cracked black pepper, fennel seeds, olive oil

Taken from cooking.nytimes.com/recipes/11633 (may not work)