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1
Preheat oven to 450 degrees Fahrenheit.
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2
Sweat shallots and garlic in 2 tablespoons unsalted butter until soft, about 3 minutes.
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3
Add shiitakes, 1/2-tablespoon thyme, and saute over medium heat 3 minutes.
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4
Deglaze with 1 ounce of white wine and cook until dry.
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5
Season with kosher salt and cayenne, to taste, and set aside to cool.
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6
To prepare rabbit, remove hind legs.
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7
Keep the belly flap attached to the loin.
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8
Rub the loin with mustard and remaining thyme.
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9
Roll the belly flap around the loin.
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10
Stuff the rabbit leg/thigh with the shiitake mixture and secure by wrapping each leg with 3 strips of bacon.
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11
Season rabbit leg/thigh and loin with kosher salt and pepper.
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12
In a large saute pan, heat 1-tablespoon olive oil, sear rabbit leg on both sides careful not to burn the bacon.
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13
Sear for 10 to 12 minutes.
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14
Remove from pan and rest in a warm spot.
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15
Deglaze the roasting pan with white wine, add creme fraiche and chicken stock, and let the sauce reduce by 1/2.
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16
Season with salt and fresh thyme.
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17
While the sauce is reducing, cook the loin until medium, about 5 minutes.
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18
Remove the flap and julienne.
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19
Add the julienne belly meat to the salad greens, peas, tomatoes, fennel, and dress with lemon juice and extra-virgin olive oil.
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20
Saute wild mushrooms if available in whole butter while you are cooking the loin, hold warm while assembling plate.
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21
To plate, put warm folded crepe on plate, fill with dressed salad, fold the crepe over the salad, rest the rabbit leg against the crepe.
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22
Slice the loin into 3 pieces, and fan out.
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23
Sauce the plate with the pan juices and garnish with sauteed wild mushrooms.
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24
In a small bowl, whisk the chickpea flour into the water
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25
Heat a crepe or small saute pan.
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26
Add olive oil until almost smoking.
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27
Ladle 4 ounces of chickpea batter into the crepe pan and swirl around, making the batter coat the entire bottom of the pan.
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28
Cook until edges start to brown.
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29
Flip 1/2 the crepe over the other half, making a 1/2 moon shape and remove from pan.
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30
Keep crepes under a cloth until time to plate dish.
