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