Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables, Spinach Puree, and Morel Foam

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Salt and pepper
  • 6 rabbit loins
  • 1 tablespoon pure olive oil
  • 1 tablespoon unsalted butter
  • 12 black truffles, sliced for garnishing
  • 1/4 cup pea sprouts, for garnishing
  • Fricasse of Spring Vegetables:
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 42 prepared gnocchi
  • 1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
  • 1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
  • 1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
  • 1/2 cup fava beans
  • 1/2 cup fiddlehead ferns
  • 1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallots
  • 1 cup chicken stock
  • 1 tablespoon parsley
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 teaspoon truffle oil
  • Salt
  • Freshly ground black pepper
  • 2 cups Morel Foam, recipe follows
  • 1 cup Spinach Puree, recipe follows
Directions

Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm.

Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans,

fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.

Morel Foam:

1 teaspoon minced garlic

1 tablespoon minced shallots

2 cups fresh morel mushrooms, washed and dried

1/2 cup leeks (white part only)

1/2 cup minced onion

1 tablespoon butter

3 cups chicken stock

1 cup heavy cream

Salt and pepper

Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.

Spinach Puree:

1 tablespoon butter

1/2 cup chopped onions

1/2 cup leeks, washed and chopped (white part only)

1 1/2 cups chicken stock

1 cup spinach, cooked in salted water then shocked in ice bath

Salt and pepper

Cayenne pepper

Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.

To serve:

In the center of a large plate add warmed spinach and a mixture of the Spring Vegetables with gnocchi. Add sliced, bite-sized pieces of the rabbit loin on top of the Morel Foam, and place around the bowl. Add sliced black truffles and pea sprouts to garnish. Serve immediately

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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