Description:

This stuffed rabbit recipe is a unique and flavorful way to prepare rabbit. The combination of the fresh herbs, sun-dried tomatoes, and dried apricots adds a wonderful contrast of flavours and textures to the tender rabbit meat.

Ingredients:

- 1 whole rabbit, deboned
- 1 large fennel bulb, roughly chopped
- 2 sprigs of fresh rosemary
- 1 tablespoon fennel seeds
- 200g pancetta, chopped
- Freshly cracked black pepper
- 1 cup white wine
- Extra-virgin olive oil
- Cooking wine

Instructions:

1. In a food processor, combine the chopped fennel, rosemary sprigs, and pancetta. Blend until the ingredients are well combined but still have a bit of texture.

2. Lay out the deboned rabbit flat on a clean work surface. 

3. Spread the fennel, rosemary, and pancetta mixture evenly across the inside of the rabbit.

4. Sprinkle the mixture with the fennel seeds and a generous amount of freshly cracked black pepper.

5. Carefully fold the rabbit back together, enclosing the stuffing inside. Use cooking twine to secure the rabbit, tying at 1-inch intervals. 6. Heat a good glug of extra-virgin olive oil in a large frying pan over high heat. 

7. Add the stuffed rabbit to the pan and sear it on all sides until it develops a nice, golden crust. Keep the heat high to get a good crust on both sides of the rabbit.

8. Pour the white wine into the pan, then reduce the heat to medium. Let the rabbit cook for 30-40 minutes, turning occasionally, until the wine has mostly evaporated and the rabbit is cooked through.

9. If necessary, add a little water to the pan during cooking to keep the rabbit moist and to prevent it from sticking to the pan. 

10. Check the rabbit to ensure it's fully cooked and no longer pink in the centre. Remember not to add salt, as the pancetta in the stuffing is already salty.

11. Remove the rabbit from the pan and let it rest for a few minutes before removing the twine and slicing.

12. Serve slices of the stuffed rabbit with a drizzle of the pan juices.