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

1. 1

   Salt and pepper the rabbit loin.

2. 2

   In a large saute pan, heat oil and butter over high heat.

3. 3

   Sear the loin on all sides and then cook to medium doneness for about 2 more minutes.

4. 4

   Set aside and keep warm.

5. 5

   Over medium heat using a large saute pan, add olive oil and butter.

6. 6

   Caramelize the gnocchi on both sides for about 1 minute.

7. 7

   Add sauteed morel mushrooms, onions, fava beans,

8. 8

   fresh peas, fiddlehead ferns, and wild leeks.

9. 9

   Add garlic and shallots and continue to cook for another minute.

10. 10

    Add chicken stock a little at a time and reduce 1 more minute.

11. 11

    Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste.

12. 12

    Heat up the Morel Foam and Spinach Puree.

13. 13

    1 teaspoon minced garlic

14. 14

    1 tablespoon minced shallots

15. 15

    2 cups fresh morel mushrooms, washed and dried

16. 16

    1/2 cup leeks (white part only)

17. 17

    1/2 cup minced onion

18. 18

    1 tablespoon butter

19. 19

    3 cups chicken stock

20. 20

    1 cup heavy cream

21. 21

    Salt and pepper

22. 22

    Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes.

23. 23

    Add chicken stock.

24. 24

    Bring to a boil under high heat.

25. 25

    When it comes to a boil add heavy cream.

26. 26

    Remove from heat and puree in a blender.

27. 27

    Salt and pepper, to taste.

28. 28

    Keep warm.

29. 29

    1 tablespoon butter

30. 30

    1/2 cup chopped onions

31. 31

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

32. 32

    1 1/2 cups chicken stock

33. 33

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

34. 34

    Salt and pepper

35. 35

    Cayenne pepper

36. 36

    Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes.

37. 37

    Add chicken stock, bring to a boil and then place into a blender with spinach.

38. 38

    Puree until smooth and transfer to a bowl.

39. 39

    Season with salt, pepper and cayenne.

40. 40

    Place the bowl on an ice bath to stop cooking process.

41. 41

    This keeps the color bright green.

42. 42

    Keep in the refrigerator until needed.

43. 43

    To serve:

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    In the center of a large plate add warmed spinach and a mixture of the Spring Vegetables with gnocchi.

45. 45

    Add sliced, bite-sized pieces of the rabbit loin on top of the Morel Foam, and place around the bowl.

46. 46

    Add sliced black truffles and pea sprouts to garnish.

47. 47

    Serve immediately

* Per serving · 4 servings · Values may vary.