Rabbit with Fennel and Garlic

A bean recipe for every taste:

Marinate the rabbit in wine for 2 to 3 hours with 2 tbsp. oil, fennel seeds and a tiny bit of salt. Drain and dry the meat, keeping the marinade. Sauté rabbit in a tiny bit of oil, add onion and sauté until translucent.

Douse with marinade, bring to boil, season with salt and pepper.

Simmer gently for 20 minutes.

Add the beans and simmer for another 20 min.

Gently roll the garlic in the creamed water for 15 min, then mash to a puree and fold in (or add to the table, either way).

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