He has chosen not to heal me, but to hold me. The more intense the pain, the closer His embrace. The greatest good suffering can do for me is to increase my capacity for God. Real satisfaction comes not in understanding God’s motives, but in understanding His character, in trusting in His promises, and in leaning on Him and resting in Him as the Sovereign who knows what He is doing and does all things well.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	New, Text, Import	1	Servings

INGREDIENTS

4		Boneless rabbit loins with flap intact
1	c	Cold water
1/2	c	Red wine vinegar
2	tb	Salt
10		Black peppercorns
4	tb	Pure olive oil
1	lg	Bulb fennel (about 1 pound) core removed and sliced into 1/4-inch batonette
1	md	Spanish onion
1	tb	Fennel seeds
1/2	c	Basic tomato sauce
1/2	c	Dry white wine
1/2	c	Balsamic vinegar
		Salt and pepper
2	sl	Day old bread
1/4	c	White wine vinegar
1	c	Parsley sprigs
2	tb	Capers, drained and rinsed
1		Clove garlic,; thinly sliced
1/2	c	Cooked and chopped spinach
1	tb	Chopped fresh thyme leaves
1	tb	Chopped fennel fronds
1	c	Extra virgin olive oil

INSTRUCTIONS

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 sautJ pan, heat 4 tablespoons olive oil
until smoking. Season rabbit pieces with salt and pepper and sautJ 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.
Yield: 4 servings
Recipe By     :MOLTO MARIO SHOW #MB5682
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 08:39:08 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”