Sauted Rabbit Loin with Braised Fennel And Balsamic Vinegar

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 medium boneless rabbit loins with flap intact
1 cup cold water
1/2 cup red wine vinegar
2 tablespoons salt
10 pieces black peppercorns
4 tablespoons pure olive oil
1 large fennel bulb - -- (abt 1 lb), core removed, sliced 1/4 inch batonett
1 medium spanish onion
1 tablespoon fennel seeds
1/2 cup basic tomato sauce
1/2 cup dry white wine
1/2 cup balsamic vinegar
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 slices day old bread
1/4 cup white wine vinegar
1 cup parsley sprigs
2 tablespoons capers -- drained and rinsed
1 clove garlic -- thinly sliced
1/2 cup cooked and chopped spinach
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fennel fronds
1 cup extra-virgin olive oil
 

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. 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 the Basic 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5682)