Sauteed Rabbit Loin With Braised Fennel And Balsamic Vinegar

* Exported from MasterCook II *

SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND BALSAMIC VINEGAR

Recipe By :MOLTO MARIO SHOW #MB5682
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless rabbit loins with flap intact
1 cup cold water
1/2 cup red wine vinegar
2 tablespoons salt
10 black peppercorns
4 tablespoons pure olive oil
1 large bulb fennel (about 1 pound) core removed and
-sliced into 1/4-inch batonette
1 medium Spanish onion
1 tablespoon fennel seeds
1/2 cup basic tomato sauce
1/2 cup dry white wine
1/2 cup balsamic vinegar
Salt and pepper
2 slices day old bread
1/4 cup white wine vinegar
1 cup parsley sprigs
2 tablespoons capers, drained and rinsed
1 clove garlic, -- thinly sliced
1/2 cup cooked and chopped spinach
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fennel fronds
1 cup extra virgin olive oil


Rinse and pat dry rabbit loins. In a mixing bowl, stir together cold water,
vinegar, salt and peppercorns. Place rabbit loins in liquid and allow to
stand 1 hour. Remove rabbit from brine and pat dry.

In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons olive oil
until smoking. Season rabbit pieces with salt and pepper and sautJ until
golden brown on both sides, about 6 to 7 minutes. Remove rabbit pieces and
set aside. Add fennel, onion and fennel seeds and cook until soft and
lightly browned, about 10 minutes. Add tomato sauce, wine and balsamic
vinegar and bring to a boil. Place rabbit pieces in pan and simmer 15
minutes uncovered.

Meanwhile, make salsa verde. Soak bread in white wine vinegar about 2
minutes. Remove bread from vinegar and squeeze dry. Place in food processor
with parsley, capers, garlic, spinach, thyme, fennel fronds and extra
virgin olive oil. Blend 30 seconds until smooth and set aside.

Remove cooked rabbit pieces from sauce and arrange on a serving platter.
Top with fennel sauce mixture, drizzle with salsa verde and serve
immediately.

Yield: 4 servings

- - - - - - - - - - - - - - - - - -