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Sauteed Rabbit Loin W Braised Fennel And Balsamic Vinegar

Cuisine: Italian
Type: Game
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Boneless rabbit loins with flap intact
1 cup 237mlCold water
1/2 cup 118mlRed wine vinegar
2 tablespoons 30mlSalt
10   Black peppercorns
4 tablespoons 60mlPure olive oil
1 tablespoon 15mlFennel bulb - - (abt 1 lb), core (large) removed, sliced 1/4" batonett
1   Spanish onion (medium)
1 tablespoon 15mlFennel seeds
1/2 cup 118mlBasic tomato sauce - see * note
1/2 cup 118mlDry white wine
1/2 cup 118mlBalsamic vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Day old bread
1/4 cup 59mlWhite wine vinegar
1 cup 16g / 0.6ozParsley sprigs
2 tablespoons 30mlCapers - drained and rinsed
1   Garlic clove - thinly sliced
1/2 cup 73g / 2.6ozCooked and chopped spinach
1 tablespoon 15mlChopped fresh thyme leaves
1 tablespoon 15mlChopped fennel fronds
1 cup 237mlExtra-virgin olive oil

Recipe Instructions

* 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.

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


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