Pappardelle with Rabbit Ragout, Peas, and Fennel

Clean and prepare the vegetables: slice carrots, dice parsley root and celery into small cubes. Finely chop the onion. In a large pot, heat 1 tbsp butter and 1 tbsp olive oil and sauté the onion until golden brown. Add the remaining vegetables and roast for another 5 minutes.

Press in the garlic. Cut the rabbit meat into bite-sized pieces, season with salt and pepper, and add to the vegetables. Sear until the meat browns. Add bay leaves and thyme, then deglaze with white wine. Simmer over low heat for about 40 minutes until the liquid has almost completely evaporated.

Meanwhile, prepare the fennel: cut the bulb into larger wedges. In a pan, heat the remaining butter and sauté the fennel until golden brown. Sprinkle with cane sugar and let it caramelize lightly. Remove the fennel from the pan and set aside. In the same pan, briefly sauté the peas so they remain crunchy. Lightly salt and also set aside.