Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sauteed Rabbit Loin with Braised Fennel & B

Half starEmpty starEmpty starEmpty starEmpty star

Your rating

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
Camera
½ cup red wine vinegar
Camera
2 tablespoons salt
Camera
10 each black peppercorns
* Camera
4 tablespoons olive oil
pure
Camera
1 large fennel bulb
about 1 pound, core removed, sliced into 1/4 inch batonette
* Camera
1 medium spanish onions
Camera
1 tablespoon fennel seeds
Camera
½ cup tomato sauce
Camera
½ cup white wine
dry
* Camera
½ cup balsamic vinegar
Camera
1 x salt and black pepper
* Camera
2 slices bread
day old
Camera
¼ cup white wine vinegar
Camera
1 cup parsley leaves
Camera
2 tablespoons capers
drained and rinsed
Camera
1 clove garlic
thinly sliced
Camera
½ cup spinach
cooked, chopped
Camera
1 tablespoon thyme
fresh, chopped
* Camera
1 tablespoon fennel fronds
chopped
* Camera
1 cup olive oil, extra-virgin
Camera

Ingredients

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

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

Comments


 

 

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?
 

Email this recipe