Preheat oven to 375 degrees F.

Rinse rabbit and pat dry. Sprinkle with salt and pepper.

Heat oil over medium high heat in a large, safe nonstick skillet with an oven-proof lid.

When the oil is hot, add rabbit, seasoned side down. To sear, cook for 2 minutes; then flip and cook 2 additional minutes.

Transfer seared rabbit to a plate.

Arrange sliced fennel in a single layer in the bottom of the pan. Place seared rabbit over fennel. Sprinkle with fennel seeds. Add broth and Kalamata olives. (Note: If broth does not cover rabbit, add spring or filtered water).

Cover pan with lid and transfer to oven. Bake 30-45 minutes.

Serve.