*  Exported from  MasterCook  *
 
               SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND B
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
         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
   
   Recipe By     :MOLTO MARIO SHOW #MB5682
   
                                         Date: Tue, 29
   Oct 1996 08:39:08 -0500
  
 
 
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