Sauteed Rabbit Loin W Braised Fennel And Balsamic Vinegar

Recipe Ingredients

4		Boneless rabbit loins with flap intact
1 cup	237ml	Cold water
1/2 cup	118ml	Red wine vinegar
2 tablespoons	30ml	Salt
10		Black peppercorns
4 tablespoons	60ml	Pure olive oil
1 tablespoon	15ml	Fennel bulb - (abt 1 lb) - core removed, (large)
		And sliced 1/4" batonettes
1		Spanish onion (medium)
1 tablespoon	15ml	Fennel seeds
1/2 cup	118ml	Basic Tomato Sauce - (see recipe)
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Day old bread
1/4 cup	59ml	White wine vinegar
1 cup	16g / 0.6oz	Parsley sprigs
2 tablespoons	30ml	Capers - drained and rinsed
1		Garlic clove - thinly sliced
1/2 cup	73g / 2.6oz	Cooked and chopped spinach
1 tablespoon	15ml	Chopped fresh thyme leaves
1 tablespoon	15ml	Chopped fennel fronds
1 cup	237ml	Extra-virgin olive oil

Recipe Instructions

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.

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

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