Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables,Spinach Puree, and Morel Foam Recipe
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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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.89 Kcal (2369 kJ) | ||
| Calories from fat | 424.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.15g | 73% | |
|---|---|---|---|
| Cholesterol | 146.62mg | 49% | |
| Sodium | 1101.21mg | 46% | |
| Potassium | 427.26mg | 9% | |
| Total Carbs | 17.1g | 6% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 21.66g | 43% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 5.6mg | 188% | |
| Iron | 6.7mg | 37% | |
| Calcium | 204.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 201.13 Kcal (842 kJ) | ||
| Calories from fat | 150.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.76g | 73% | |
|---|---|---|---|
| Cholesterol | 52.11mg | 49% | |
| Sodium | 391.4mg | 46% | |
| Potassium | 151.86mg | 9% | |
| Total Carbs | 6.08g | 6% | |
| Sugars | 0.98g | 11% | |
| Dietary Fiber | 0.61g | 7% | |
| Protein | 7.7g | 43% | |
| Vitamin C | 4.6mg | 22% | |
| Vitamin A | 2mg | 188% | |
| Iron | 2.4mg | 37% | |
| Calcium | 72.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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