2 tablespoons mustard seeds
10 shallots (about 6 ounces), peeled
Cloves from 2 heads of garlic, peeled
1 cup olive oil
2 tablespoons red-wine vinegar
1 tablespoon fresh chopped thyme (leaves only),
or 1/2 teaspoon dried
1 chopped sorrel leaf, or 8 chopped spinach leaves
2 boneless rabbit loins (1 pound each)
Salt and freshly ground black pepper
1/2 cup unseasoned fresh bread crumbs
2 tablespoons minced shallots
2 teaspoons minced garlic
8 ounces chanterelle mushrooms, brushed clean
1/2 cup diced tomato
2 cups fresh shelled fava beans
2 cups chicken stock
2 teaspoons fresh chopped sage
How to make this recipe:
Preheat the oven to 350°F.
Place the mustard seeds in a small skillet and set over medium heat, stirring, until lightly browned, about 5 minutes. Set aside.
In a small baking pan, combine the shallots, garlic, and olive oil. Place the pan in the oven and roast, 30 minutes, or until the shallots and garlic are very tender. Drain, reserving 1/2 cup oil for later use. Do not turn off the oven.
Place the roasted shallots and garlic, mustard seeds, vinegar, thyme, and sorrel leaf in the work bowl of a food processor and process until creamy. Set aside.
Season the rabbit loins with salt and pepper. Heat 1/4 cup of the reserved shallot-garlic oil in a large sauté pan over medium-high heat. When hot, place the rabbit loins into the pan and brown on all sides. The total cooking time will be about 6 minutes. Transfer to a plate and set aside to cool.
Spread the breadcrumbs in an even layer on a large plate. Rub the shallot and garlic puree over the rabbit loins, then roll them in the breadcrumbs to evenly coat. Place in a roasting pan and roast for 6 to 8 minutes.
Meanwhile, prepare the chanterelles and fava beans. In a medium saucepan, heat the remaining 1/4 cup of shallot-garlic oil over medium-high heat. Add the pureed shallots and garlic and cook, stirring, 1 minute.
Add the chanterelles and cook, gently stirring, until golden, about 5 minutes. Add the tomatoes, cook another minute, then add the fava beans and stock. Simmer, 2 to 3 minutes, then remove the pan from the heat and season with sage, salt and pepper, stirring to combine.
Slice each cooked rabbit loin into about 6 slices. Transfer some of the fava bean mixture to the center of each serving plate, fan the rabbit slices over the top, and serve.
Notes: Vincent Alberici, AAC, Executive Chef,
Adam’s Mark Hotel, Philadelphia, PA
Serves 6 to 8
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