Sauteed Rabbit Loin with Braised Fennel and B

Main Ingredient: Rabbit Spinach
Course: Various Main Dishes
Yield:

Sauteed Rabbit Loin with Braised Fennel and B ingredients

4 boneless rabbit loins with flap intact
1 c Cold water
1⁄2 c Red Wine Vinegar
2 T Salt
10 Black peppercorns
4 T Pure olive oil
1 large bulb fennel (about 1 pound) core removed and sliced into 1/4-inch batonette
1 med Spanish onions
1 T Fennel seeds
1⁄2 c Basic tomato sauce
1⁄2 c Dry white wine
1⁄2 c Balsamic vinegar
Salt and pepper
2 sli day old bread
1⁄4 c white wine vinegar
1 c parsley Sprigs
2 T capers, drained and rinsed
1 clove garlic, -- thinly Sliced
1⁄2 c cooked and chopped spinach
1 T Chopped fresh thyme leaves
1 T chopped fennel fronds
1 c Extra-virgin olive oil

Cooking Sauteed Rabbit Loin with Braised Fennel and B

1. Rinse and pat dry rabbit loins.
2. In a mixing bowl, stir together cold water, vinegar, salt and peppercorns.
3. Place rabbit loins in liquid and allow to stand 1 hour.
4. Remove rabbit from brine and pat dry. In a 12- to 14-inch heavy bottomed sautJ pan, heat 4 tablespoons olive oil until smoking.
5. Seasoni rabbit pieces with salt and pepper and sautJ until golden brown on both sides, about 6 to 7 minutes.
6. Remove rabbit pieces and set aside.
7. Add fennel, onion and fennel seeds and cook until soft and lightly browned, about 10 minutes.
8. Add tomato sauce, wine and balsamic vinegar and bring to a boil.
9. Place rabbit pieces in pan and simmer 15 minutes uncovered.
10. Meanwhile, make salsa verde.
11. Soak bread in white wine vinegar about 2 minutes.
12. 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.
13. Remove cooked rabbit pieces from sauce and arrange on a serving platter.
14. Top with fennel sauce mixture, drizzle with salsa verde and serve immediately.
15. Recipe By :MOLTO MARIO SHOW #MB5682.