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Sauteed Rabbit Loin With Braised Fennel And Balsamic Vinegar Recipe

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Mario Batali on Food Network
Related tags
dairy free low carb nut free
Nutrition per serving    (USDA % daily values)
CAL
1309
FAT
257%
CHOL
184%
SOD
263%

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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

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