Sauteed Rabbit Loin With Braised Fennel And Balsamic Vinegar Recipe

More from this source
Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 medium Spanish onion

Salt and pepper

2 tablespoons capers, drained and rinsed

1 clove garlic, thinly sliced

2 slices day old bread

1 cup cold water

1/2 cup dry white wine

1 tablespoon chopped fennel fronds

1/2 cup cooked and chopped spinach

1/2 cup red wine vinegar

1/2 cup balsamic vinegar

1/2 cup basic tomato sauce, recipe follows

1 large bulb fennel (about 1 pound) core removed and sliced into 1/4-inch batonettes

4 tablespoons pure olive oil

1 cup extra virgin olive oil

10 black peppercorns

1 cup parsley sprigs

1 tablespoon fennel seeds

4 boneless rabbit loins with flap intact

1 tablespoon chopped fresh thyme leaves

2 tablespoons salt

1/4 cup white wine vinegar

You might also like

Rabbit, Bacon And Spring Vegetable Bouchées
Food Perestroika
Rabbit In Mustard Sauce
Simply Recipes
Irish Delight: Rabbit And Cider Stew Recipe
Food Republic
Buttermilk Fried Rabbit Recipe
Food Republic
Braised Rabbit (Or Chicken) In The Style Of The...
La Tavola Marche
Rabbit Stew With Mushrooms
Simply Recipes
La Mamma’s Braised Rabbit
Chez Pim
Rabbit Braised In Belgian Ale
Simply Recipes
American Grocery's Honey Glazed Rabbit
The Dead Rabbit's 'Benecia Boy' Cocktail
Food Republic