Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 boneless rabbit loins with flap intact
  • 1 cup cold water
  • 1/2 cup red wine vinegar
  • 2 tablespoons salt
  • 10 black peppercorns
  • 4 tablespoons pure olive oil
  • 1 large bulb fennel (about 1 pound) core removed and sliced into 1/4-inch batonettes
  • 1 medium Spanish onion
  • 1 tablespoon fennel seeds
  • 1/2 cup basic tomato sauce, recipe follows
  • 1/2 cup dry white wine
  • 1/2 cup balsamic vinegar
  • Salt and pepper
  • 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

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 saute pan, heat 4 tablespoons olive oil until smoking. Season rabbit pieces with salt and pepper and saute 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.

IDEAS YOU'LL LOVE

Garlic Sauteed Spinach

Recipe courtesy of Cheryl Smith

Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto

Recipe courtesy of Roger Mooking

Mustard Brined Pork Loin with Sauteed Brussels Sprouts

Recipe courtesy of Susan Vu

Rabbit Isabel

Rabbit Stew

Rabbit Stew

Rabbit Cacciatora

Recipe courtesy of Gabriele Corcos|Debi Mazar

Rabbit Armando

Recipe courtesy of Mario Batali

Caraway Crusted Pork Loin, Stewed Cabbage, Sauteed Apples, Caraway Mustard Sauce and Yellow Bean Salad with Warm Vinaigrette

Recipe courtesy of No Author

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here