Rabbit With Morels Spring Peas And Sage Grits Recipes

ROASTED YOUNG RABBIT WITH GNOCCHI AND FRICASSE OF SPRING VEGETABLES, SPINACH PUREE, AND MOREL FOAM

Steps:

• 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.
• 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.
• 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.

RABBIT WITH SPRING VEGETABLES AND MOREL MUSHROOMS

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a large ovenproof pan. Season the rabbit well, then fry the rabbit pieces, one or two pieces at a time, in the hot oil until golden brown, then remove. (Leave the liver and kidneys aside if you have them.)
• Add the onion, garlic, leek, thyme, rosemary, bay leaf and morels and gently fry for 5 minutes. Add the wine and reduce by at least two thirds, then add the cream and chicken stock, and bring to the boil. Add the legs and shoulders of the rabbit, season and reduce to a simmer. Cover and transfer to the oven and cook for 15 minutes. Then add the pieces from the saddle and cook for a further 10 minutes, until cooked through. (To check if the rabbit is cooked, remove one of the larger pieces of leg and see if the meat can be separated from the bone; if it can't, give it a few minutes longer until it is tender enough.)
• Lower the oven to 160C/fan 140C/gas 3. To finish the sauce, transfer the meat and mushrooms to a clean pan, cover with a lid and keep warm. Reduce the sauce on the hob until it thickens, and season. Sieve the sauce and pour over the meat.
• To serve, blanch the baby carrot and leeks in boiling salted water for 3-5 minutes until tender, and drain. Return the rabbit pan to the heat, lay the veg in the pan, cover with the lid and simmer.While the rabbit is warming, season the liver and kidneys, then fry in a little oil for 3 minutes per side, and use to decorate the dish. Serve the rabbit and sauce with fresh pasta and broccoli.

RABBIT WITH MORELS, SPRING PEAS AND SAGE GRITS

Steps:

• In a large mixing bowl, combine flour with salt and pepper to taste. Dredge rabbit pieces in flour, and set aside.
• Place a large skillet over medium-high heat, and add oil. When oil is hot, add rabbit pieces, taking care not to crowd pan. Sauté until rabbit is well browned and meat is opaque, transferring pieces to a platter as they are cooked. Set aside, and keep warm.
• Return pan to medium-high heat, and add onions and turnips. Sauté until lightly browned, 4 to 5 minutes. Add carrots and morels, and sauté until vegetables are just tender. Add peas, and cook until tender. Transfer to rabbit platter, and keep warm.
• Place a saucepan over high heat, add milk, and bring to a simmer. Add grits, reduce heat to medium. Stir every 5 minutes until grits are creamy but slightly stiff, holding their shape when spooned, 25 to 30 minutes. Add milk if they become too stiff. Stir in mascarpone, and season with salt and pepper to taste.
• To serve, place equal portions of rabbit and vegetables on each of two large plates. Add a portion of grits to each plate, and garnish with chopped sage.