*  Exported from  MasterCook  *

        Sauteed Rabbit Loin With Braised Fennel And Balsamic Vinegar

Recipe By     : Molto Mario Show #MB5682
Serving Size  : 4    Preparation Time :0:00
Categories    : Rabbit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4                Boneless rabbit loins -- with
                        - flap intact
       1  c             Water -- cold
     1/2  c             Red wine vinegar
       2  tb            Salt
      10                Black peppercorns
       4  tb            Pure olive oil
       1  lg            Fennel bulb (1 lb);
                        - core removed and
                        - sliced into 1/4"
                        - batonette
       1  md            Spanish onion
       1  tb            Fennel seeds
     1/2  c             Basic tomato sauce recipe
     1/2  c             Dry white wine
     1/2  c             Balsamic vinegar
                        Salt and pepper
       2  sl            Day old bread
     1/4  c             White wine vinegar
       1  c             Parsley sprigs
       2  tb            Capers -- drained and rinsed
       1  cl            Garlic -- thinly sliced
     1/2  c             Spinach -- chopped & cooked
       1  tb            Fresh thyme leaves -- chopped
       1  tb            Fennel fronds -- chopped
       1  c             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" heavy bottomed sauté pan, heat 4 tb olive oil until
  smoking. Season rabbit pieces with salt and pepper and sauté 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
  
  Date: Tue, 29 Oct 1996 08:39:08 -0500

 
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