Recipe - Sauteed Rabbit Loin

4 Boneless Rabbit loins with
flap intact
1 cup Cold water
One half cup Red wine vinegar
2 tablespoon Salt
10 Black peppercorns
4 tablespoon Pure olive oil
1 lg Bulb fennel core removed,
cut or sliced up into 1/4inch
batonettes
1 md Spanish onion
1 tablespoon Fennel seeds
One half cup Basic tomato sauce, recipe
follows
One half cup Dry white wine
One half cup Balsamic vinegar
Salt and pepper
2 sl Day old bread
One fourth cup White wine vinegar
1 cup Parsley sprigs
2 tablespoon Capers, drained and rinsed
1 Clove garlic, thinly cut or sliced up
One half cup Spinach cooked, and chopped
1 tablespoon Fresh thyme leaves, chopped
1 tablespoon Fennel fronds, chopped
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 14inch 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

Posted to MCRecipe Digest V1 #487 by Sue suechef@sover.net on Feb 27,
1997.