1 small fennel bulb, sliced into 5mm/¼in thick slices
1 garlic clove, finely chopped
1 large onion, chopped
1 sprig rosemary
seasoned flour, for dusting
2 tbsp pearl barley
1 tbsp tomato purée
2 tbsp vegetable oil
150²µ/5½´Ç³ú pancetta
1 wild rabbit, cut into serving pieces
600ml/1 pint white wine