Sauteed Rabbit Loin With Braised Fennel And B

* Exported from MasterCook *

SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND B

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****

4 boneless rabbit loins with
: flap intact
1 c cold water
1/2 c red wine vinegar
2 TB salt
10 black peppercorns
4 TB pure olive oil
1 lg bulb fennel (about 1 pound)
: core removed and
: sliced into 1/4-inch
: batonette
1 md Spanish onion
1 TB fennel seeds
1/2 c basic tomato sauce
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 clove garlic, -- thinly
: sliced
1/2 c cooked and chopped spinach
1 TB chopped fresh thyme leaves
1 TB chopped fennel fronds
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-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

Recipe By :MOLTO MARIO SHOW #MB5682

Date: Tue, 29
Oct 1996 08:39:08 -0500



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