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 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 the Basic 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.

This recipe yields 4 servings.

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