Roasted Rabbit With Ligurian Chickpea Cake And Chanterelles Recipes

ROASTED RABBIT WITH LIGURIAN CHICKPEA CAKE AND CHANTERELLES

Steps:

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

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.

SADDLE OF RABBIT ROASTED IN TOBACCO LEAF WITH A SUBTLE GARLIC SAUCE

Steps:

• Heat a stockpot with 2 tablespoons of olive oil over medium-high heat, sear the rabbit shoulders until they are a dark golden brown. Add the carrot, onion, celery, and garlic. Sweat vegetables for 2 to 3 minutes. Add the juniper berry, thyme, rosemary, and cinnamon stick. Add water to cover the ingredients and simmer for 30 minutes.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the shallots and sweat until they are translucent. Add the wine and reduce by 1/2. Stir in the parsley and tarragon.
• Remove the rabbit shoulders from the stockpot. Remove the meat from the bone and chop fine. Strain the liquid in the stockpot through a fine sieve. Return sauce to stockpot. Simmer for 10 minutes and season with salt and black pepper.
• Heat a saute pan with 2 tablespoons of butter over medium heat, add the chanterelle mushrooms and saute until golden brown. Reserve warm on back of stovetop.
• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the chopped meat and shallot mixture to form the filling. Season the rabbit loins with salt and black pepper. Fill the center of the loin with the filling. Roll the loin into a log shape. Wrap a tobacco leaf around each rabbit. Tie the rabbit with butcher's twine to keep its shape.
• Place rabbit onto a baking rack with a drip pan underneath. Roast in oven for 10 to 12 minutes or until internal temperature is 160 degrees F. Remove rabbit from oven. Let rest for 5 minutes. Remove tobacco leaves and slice. Serve with sauteed chanterelle mushrooms.

RABBIT FRICASSEE: FRICASE DE CONEJO

Steps:

• In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.