Sauteed Rabbit Loin With Braised Fennel & B
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Sauteed Rabbit Loin With Braised Fennel & B
  Rabbit  
Last updated 6/12/2012 1:22:12 AM. Recipe ID 54739. Report a problem with this recipe.
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      Title: Sauteed rabbit loin with braised fennel & b
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        4    boneless rabbit loins with
  :          flap intact
        1 c  cold water
      1/2 c  red wine vinegar
        2 TB salt
       10    black peppercorns
        4 TB pure olive oil
        1 lg bulb fennel (about 1 pound)
  :          core removed and
  :          sliced into 1/4-inch
  :          batonette
        1 md Spanish onion
        1 TB fennel seeds
      1/2 c  basic tomato sauce
      1/2 c  dry white wine
      1/2 c  balsamic vinegar
  :          Salt and pepper
        2 sl day old bread
      1/4 c  white wine vinegar
        1 c  parsley sprigs
        2 TB capers, drained and rinsed
        1    clove garlic, -- thinly
  :          sliced
      1/2 c  cooked and chopped spinach
        1 TB chopped fresh thyme leaves
        1 TB chopped fennel fronds
        1 c  extra virgin olive oil
  
  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 sautJ pan, heat 4 tablespoons
  olive oil until smoking. Season rabbit pieces with salt and pepper
  and sautJ 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
  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.
  
  Yield: 4 servings
  
  




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Recipe ID 54739 (Apr 03, 2005)

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