1 bulb fennel, trimmed and sliced
1 garlic clove, sliced
1 tsp lemon juice
1 onion, sliced
2 tbsp chopped parsley
600ml/20fl oz chicken stock
175g/6oz plain flour
1 bay leaf
salt and black pepper
pinch of salt
1 tbsp sunflower oil
65g/2录oz cold, unsalted butter, cut into 5-10mm cubes
25g/1oz unsalted butter
300ml/10fl oz double cream
1 free-range egg, beaten, to glaze
65g/2录oz cold lard, cut into 5mm-1cm cubes
175g/6oz diced pancetta
2 rabbits (1.5-2kg/3lb 5oz-4lb 8oz total), jointed
175ml/6fl oz white wine