Sauteed Rabbit Loin With Braised Fennel & Salsa Verde

This elegant yet approachable dish highlights the delicate flavor of rabbit loin by pairing it with the anise-kissed sweetness of braised fennel and Spanish onion. The meat is first brined for extra tenderness, then seared until golden before simmering in a robust reduction of wine, balsamic vinegar, and tomato sauce. A fresh, bright salsa verde made with parsley, capers, and spinach adds a necessary acidic counterpoint to the rich, savory braise. Perfect for a special weeknight dinner or a light Sunday lunch, this Mediterranean-inspired main offers complex flavors without overwhelming the palate.

Cooking Method: Braising, Sautéing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 165.0

Dietary: Gluten-free

Description

This elegant yet approachable dish highlights the delicate flavor of rabbit loin by pairing it with the anise-kissed sweetness of braised fennel and Spanish onion. The meat is first brined for extra tenderness, then seared until golden before simmering in a robust reduction of wine, balsamic vinegar, and tomato sauce. A fresh, bright salsa verde made with parsley, capers, and spinach adds a necessary acidic counterpoint to the rich, savory braise. Perfect for a special weeknight dinner or a light Sunday lunch, this Mediterranean-inspired main offers complex flavors without overwhelming the palate.

Ingredients

4 boneless Rabbit loins
1 cup cold water
1/2 cup red wine vinegar
2 tbsp salt
10 black peppercorns
4 tbsp pure olive oil
1 large bulb fennel, core removed and sliced into 1/4-inch batons
1 medium Spanish onion, sliced
1 tbsp fennel seeds
1/2 cup basic tomato sauce
1/2 cup dry white wine
1/2 cup balsamic vinegar
2 slices day-old bread
1/4 cup white wine vinegar
1 cup parsley sprigs
2 tbsp capers, drained and rinsed
1 clove garlic, thinly sliced
1/2 cup cooked and chopped spinach
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fennel fronds
1 cup extra virgin olive oil

Directions

1
In a mixing bowl, stir together 1 cup cold water, 1/2 cup red wine vinegar, 2 tablespoons salt, and 10 black peppercorns to create the brine.
2
Place the 4 rabbit loins in the brine and allow them to stand for 1 hour to tenderize.
3
Remove the rabbit from the brine, rinse briefly, and pat completely dry with paper towels.
4
In a 12- to 14-inch heavy-bottomed saut pan, heat 4 tablespoons of pure olive oil over medium-high heat until smoking.
5
Season the rabbit pieces with salt and pepper, then sear in the hot oil until golden brown on both sides, about 6 to 7 minutes.
6
Remove the rabbit pieces from the pan and set aside on a plate.
7
In the same pan, add the fennel batons, sliced onion, and fennel seeds. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
8
Add the tomato sauce, dry white wine, and balsamic vinegar to the pan and bring the mixture to a boil.
9
Return the rabbit pieces to the pan, reduce heat to low, cover, and simmer for 15 minutes until the rabbit is tender.
10
Meanwhile, prepare the salsa verde: soak the day-old bread in 1/4 cup white wine vinegar for about 2 minutes.
11
Remove the bread from the vinegar and squeeze out all excess liquid.
12
Place the squeezed bread in a food processor along with the parsley, capers, garlic, spinach, thyme, fennel fronds, and 1 cup extra virgin olive oil.
13
Blend the salsa verde for 30 seconds until smooth, then set aside.
14
Carefully remove the cooked rabbit pieces from the sauce and arrange them on a serving platter.
15
Spoon the fennel and sauce mixture over the rabbit, drizzle generously with the salsa verde, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 165.0kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 85.0mg29%
Sodium 74.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.0g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Brining the rabbit helps keep the lean meat moist and tender during cooking. Do not skip patting the meat dry before searing, as moisture will prevent a good crust from forming.

If you cannot find rabbit loin, chicken breast or pork loin can be used as substitutes, though cooking times may vary slightly.

The salsa verde can be made ahead of time and stored in the refrigerator for up to 3 days. Stir well before serving.

Leftover braised fennel sauce can be refrigerated in an airtight container for up to 2 days and reheated gently on the stove.

Keywords: rabbit, loin, fennel, braise, salsa verde, mediterranean, balsamic, tomato sauce, white wine, capers, parsley, spinach, thyme, dinner, elegant

Read it online: https://www.chefs-mate.com/recipe/sauteed-rabbit-loin-with-braised-fennel-b/