Marinating time: Overnight
Cooking time: 12 to 15 minutes
 

1. With a mortar and pestle, crush the garlic cloves, sea salt and fennel seeds to a paste.
2. Remove the stems from the sage; add the leaves to the mortar and crush. Add the olive oil and combine.
3. Place the rabbit pieces in a large bowl, add the garlic-sage paste and coat the pieces well.
4. Add the milk, cover and marinate overnight in the refrigerator.
5. Just before cooking, sprinkle some flour on a board and season generously with salt and pepper. Remove the rabbit pieces from the marinade and coat lightly with the seasoned flour.
6. In a large cast-iron skillet, heat the sunflower oil, add the rabbit pieces and sauté for 12-15 minutes, turning occasionally, until they are golden and crispy.
7. Drain on paper towels and let rest about 5 minutes.
8. Serve with lemon wedges.

Fonty’s Pool Pemberton 2009 Pinot noir, Australia (red wine)