Coniglio Arrosto al Finocchietto Selvatico

Pat the rabbit, whole, cut into 8 pieces dry with paper towels. Season generously with fine sea salt and black pepper on all sides.

Heat the extra-virgin olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the rabbit, whole, cut into 8 pieces and sear until deeply golden brown on all sides. Remove the rabbit, whole, cut into 8 pieces from the pot and set aside.

Reduce the heat to medium. Add the garlic cloves (lightly crushed) and wild fennel seeds to the pot. Sauté for 1 minute until fragrant, being careful not to burn the garlic cloves.