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

Course Main Dishes Prep Time 30m Total Time 1h 10m

Ingredients in this Recipe

1 cup chicken stock
1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
1 cup Spinach Puree, recipe follows
1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
1 tablespoon parsley
1 tablespoon pure olive oil
1 tablespoon unsalted butter
1 teaspoon butter
1 teaspoon truffle oil
1/2 cup fava beans
1/2 cup fiddlehead ferns
1/2 cup grated Parmesan
1/2 cup heavy cream
1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
1/4 cup pea sprouts, for garnishing
12 black truffles, sliced for garnishing
6 rabbit loins
Freshly ground black pepper
Salt and pepper

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