Title: Sauteed Rabbit Loin
Categories: Info Italian Game
Yield: 1 Servings

4		Boneless
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 core removed --
		Sliced
		Into 1/4-inch batonettes
1	md	Spanish onion
1	tb	Fennel seeds
1/2	c	Basic tomato sauce -- recipe
		Follows
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	Spinach cooked -- and
		Chopped
1	tb	Fresh thyme leaves --
		Chopped
1	tb	Fennel fronds -- chopped
1	c	Extra virgin olive oil
		Rabbit loins with flap
		Intact

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 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 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

From: Sue Date: 27 Feb 97 Mastercook Recipes (Mailing List) Ä

previous

next