Rabbit w/ Morels, Favas and Emmer Papardelle * Deconstructing Dinner

Name: Rabbit w/ Morels, Favas and Emmer Papardelle * Deconstructing Dinner
Ingredients: 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; 1 cup all purpose flour; 1 cup emmer flour, fine; 4 whole eggs; 1 tbsp water; 1/2 tsp salt; 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

deconstructingdinner.com

Morels, rabbit and cream are a magical combination, and the addition of fava beans and this subtle emmer papardelle make it truly spectacular.

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Ingredients

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
1 cup all purpose flour
1 cup emmer flour, fine
4 whole eggs
1 tbsp water
1/2 tsp salt
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