Sauteed Rabbit Loin with Braised Fennel and B

2 hours Prep: 30 minutes Cook: 30 minutes

711 calories per serving view nutrition facts

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

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.

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Serving Size 363g

Amount per Serving

Calories 711 86% of calories from fat