*  Exported from  MasterCook II  *
 
           SAUTEED RABBIT LOIN WITH BRAISED FENNEL AND BALSAMIC VINEGAR
 
 Recipe By     :MOLTO MARIO SHOW #MB5682
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4  boneless      rabbit loins with flap intact
        1  cup           cold water
      1/2  cup           red wine vinegar
        2  tablespoons   salt
       10                black peppercorns
        4  tablespoons   pure olive oil
        1  large         bulb fennel (about 1 pound) core removed and
                         -sliced into 1/4-inch batonette
        1  medium        Spanish onion
        1  tablespoon    fennel seeds
      1/2  cup           basic tomato sauce
      1/2  cup           dry white wine
      1/2  cup           balsamic vinegar
                         Salt and pepper
        2  slices        day old bread
      1/4  cup           white wine vinegar
        1  cup           parsley sprigs
        2  tablespoons   capers, drained and rinsed
        1  clove         garlic, -- thinly sliced
      1/2  cup           cooked and chopped spinach
        1  tablespoon    chopped fresh thyme leaves
        1  tablespoon    chopped fennel fronds
        1  cup           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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