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Sauteed Rabbit Loin with Braised Fennel & B

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

30 min

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 each rabbit loins (filets)
boneless, with flap intact
*
1 cup water
cold
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½ cup red wine vinegar
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2 tablespoons salt
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10 each black peppercorns
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4 tablespoons olive oil
pure
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1 large fennel bulb
about 1 pound, core removed, sliced into 1/4 inch batonette
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1 medium spanish onions
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1 tablespoon fennel seeds
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½ cup tomato sauce
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½ cup white wine
dry
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½ cup balsamic vinegar
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1 x salt and black pepper
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2 slices bread
day old
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¼ cup white wine vinegar
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1 cup parsley leaves
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2 tablespoons capers
drained and rinsed
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1 clove garlic
thinly sliced
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½ cup spinach
cooked, chopped
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1 tablespoon thyme
fresh, chopped
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1 tablespoon fennel fronds
chopped
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1 cup olive oil, extra-virgin
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Ingredients

Amount Measure Ingredient Features
4 each rabbit loins (filets)
boneless, with flap intact
*
237 ml water
cold
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118 ml red wine vinegar
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3E+1 ml salt
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1E+1 each black peppercorns
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6E+1 ml olive oil
pure
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1 large fennel bulb
about 1 pound, core removed, sliced into 1/4 inch batonette
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1 medium spanish onions
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15 ml fennel seeds
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118 ml tomato sauce
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118 ml white wine
dry
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118 ml balsamic vinegar
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1 x salt and black pepper
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2 slices bread
day old
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59 ml white wine vinegar
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237 ml parsley leaves
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3E+1 ml capers
drained and rinsed
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1 clove garlic
thinly sliced
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118 ml spinach
cooked, chopped
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15 ml thyme
fresh, chopped
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15 ml fennel fronds
chopped
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237 ml olive oil, extra-virgin
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Directions

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 sauté pan, heat 4 tablespoons olive oil until smoking.

Season rabbit pieces with salt and pepper and sauté 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 71186% from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3729mg 155%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 35% Vitamin C 50%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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