Weekly Cook-Along

Spring is having identity issues this year. It's still cold as fuck outside, so I wanted something braised and nice and warm.

So this week's cook-along is for a nice rabbit stew with barley.

Ingredients
1 rabbit, cut in serving pieces
2 table spoon flour
salt and pepper
1 tea spoon paprika
olive oil
150g spicy pancetta
1 onion, diced
1 garlic clove, minced
1 fennel buld, cored and sliced
2 cups white wine
1 table spoon tomato paste
2 table spoon barley
1 sprig of fresh rosemary

I am so fucking ready for this

1. In a plate, combine the flour, paprika and salt and pepper to taste.

I hope you will enjoy it.

2. Dust the rabbit pieces in the flour, shaking off excess.

3. Warm some oil in the bottom of a dutch oven or french faitout.

Sear on both sides to get some color. Work in batches,

4. While that's going, dice up the pancetta.

5. When all the rabbit has been colored, set it aside.

6. Lower the heat to a medium-low and throw the pancetta into the pot. It will smoke. A lot.

7. Cook, stirring often, until most of the fat has been rendered out.