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

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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