Rabbit w/ Morels, Favas and Emmer Papardelle

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 Rabbit w/ Morels, Favas and Emmer Papardelle
Morels, rabbit and cream are a magical combination, and the addition of fava beans and this subtle emmer papardelle make it truly spectacular. Fresh morels are preferred, but this is a recipe where dried could be used. Just soak them in the white wine called for in the recipe before slicing, and use the wine for the sauce. - John Sundstrom, Lark
Servings
Ingredients
Rabbit
  • 1 rabbit fryer, cut into loin and hind legs save fore legs for another dish, braised or confit
  • 1 tbsp garlic, chopped
  • 1 tbsp thyme, picked and chopped
  • 2 tbsp extra virgin olive oil
  • kosher or sea salt
  • fresh ground black pepper
Emmer Flour Pasta Dough
  • 1 cup all purpose flour
  • 1 cup emmer flour, fine
  • 4 whole eggs
  • 1 tbsp water
  • 1/2 tsp salt
Morel Sauce
  • 1 tbsp butter
  • 1 tsp shallots, peeled and sliced thin
  • 1/2 tsp garlic cloves, minced
  • 1 cup morel mushrooms, washed and sliced thin
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/2 cup cream
  • 1/2 cup fava beans, blanched, shocked and peeled
  • 1/2 tsp thyme, picked, chopped
  • kosher or sea salt
  • fresh ground black pepper
Servings
Ingredients
Rabbit
  • 1 rabbit fryer, cut into loin and hind legs save fore legs for another dish, braised or confit
  • 1 tbsp garlic, chopped
  • 1 tbsp thyme, picked and chopped
  • 2 tbsp extra virgin olive oil
  • kosher or sea salt
  • fresh ground black pepper
Emmer Flour Pasta Dough
  • 1 cup all purpose flour
  • 1 cup emmer flour, fine
  • 4 whole eggs
  • 1 tbsp water
  • 1/2 tsp salt
Morel Sauce
  • 1 tbsp butter
  • 1 tsp shallots, peeled and sliced thin
  • 1/2 tsp garlic cloves, minced
  • 1 cup morel mushrooms, washed and sliced thin
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/2 cup cream
  • 1/2 cup fava beans, blanched, shocked and peeled
  • 1/2 tsp thyme, picked, chopped
  • kosher or sea salt
  • fresh ground black pepper
Instructions
Rabbit Preparation
  1. Marinate rabbit in oil, garlic and herbs, refrigerate overnight.
  2. Wipe off excess garlic, season with salt and pepper, and sauté over medium high heat, first on one side until crispy and golden, then on the other side for a couple of minutes.
  3. Remove loin from pan, and set aside to rest.
  4. Place hind legs in (still in sauté pan) in a 375 degree oven for 8-10 minutes to finish cooking.
  5. Let rest 4-5 minutes, then slice each loin into 5-6 slices, sprinkle with a bit more salt.
Pasta Dough Preparation
  1. Combine dry ingredients, mix thoroughly.
  2. Make a well in the middle of the flour mixture on a clean, dry counter.
  3. Whisk together the eggs and water, add to well in the flour, with a fork gradually mix the egg into the flour until it forms a crumbly dough.
  4. Knead by hand into a rough ball, then knead for 10 minutes until smooth and elastic. Cover with plastic wrap, and let rest 1 hour.
  5. Cut into slabs ½” thick and roll through a pasta machine starting with #1, going up to #7.
  6. Roll twice on each number, before going up to the next.
  7. Cut into 2” wide strips, coil loosely on a sheet tray (sprinkle with flour if at all sticky).
Morel Sauce Preparation
  1. Heat a medium sauté pan, add butter, garlic and shallots, sauté until garlic and shallots are golden and just done.
  2. Add morels, stir and cook for 1-2 minutes.
  3. Add white wine, reduce slightly.
  4. Add chicken stock, cream ans simmer until thickened a bit.
  5. Add fava beans, thyme and season.
To Serve
  1. Cook papardelle in boiling salted water for 2-3 minutes, drain in colander.
  2. Add to morel sauce with a couple spoons of pasta cooking water, swirl pan.
  3. Spoon onto serving plates and arrange rabbit over the top.