Sauteed Rabbit Loin W Braised Fennel And Balsamic Vinegar Recipe - Cooking Index
Sauteed Rabbit Loin W Braised Fennel And Balsamic Vinegar Recipe - Cooking Index
| 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 (large) removed, sliced 1/4" batonett |
| 1 | Spanish onion (medium) | |
| 1 tablespoon | 15ml | Fennel seeds |
| 1/2 cup | 118ml | Basic tomato sauce - see * note |
| 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 |
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
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.
Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5682)
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