ezRecipe-Zee: Cooking Recipe: How to make Sauteed Rabbit Loin W Braised Fennel And Balsamic Vinegar

Sauteed Rabbit Loin W Braised Fennel And Balsamic Vinegar

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Date Added:	March 1, 2008
Calories:	536
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Meats

Ingredients:

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         fennel bulb - (abt 1 lb)
                    and sliced 1/4" batonettes
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
                    Freshly-ground black pepper
2     slices        day old bread
1/4   cup           white wine vinegar
1     cup           parsley sprigs
2     tablespoons   capers
1                   garlic clove
1/2   cup           cooked and chopped spinach
1     tablespoon    chopped fresh thyme leaves
1     tablespoon    chopped fennel fronds
1     cup           extra-virgin olive oil

Directions: one line for each direction. When saved the lines will be numbered.

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 saute pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and saute 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 the Basic 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.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 536

Calories from Fat 91.5%

Total Fat

54g

Cholesterol

0mg

Sodium

3252mg

Carbohydrate

10g

Dietary Fiber

Protein

Points 15

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: March 1, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-5682) - from the TV FOOD NETWORK