Roasted Rabbit With Ligurian Chickpea Cake And Chanterelles Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

Pinch cayenne pepper

1 teaspoon kosher salt, plus more, to taste

Olive oil, for sauteing

1 teaspoon minced garlic

1/2 cup blanched fava beans or English peas

1/4 pound fresh wild mushrooms, such as chanterelles

6 slices uncooked bacon

1 small bulb fennel, shaved thinly

1/2 tablespoon chopped fresh thyme, plus another 1/2 tablespoon, plus to taste

1 cup salad greens, such as arugula and watercress

3 tablespoons creme fraiche

1 ounce white wine, plus 1/2 cup

4 tablespoons minced shallots

1 lemon, juiced

1/2-pint cherry tomatoes, cut in half

1/2 cup water

Chickpea Crepes, recipe follows

8 ounce shiitake mushrooms, stems removed, finely chopped

1 tablespoon Dijon mustard

2 tablespoons unsalted butter, plus 1 tablespoon

1/2 cup chickpea flour

1 tablespoon extra-virgin olive oil, plus 3 tablespoons

4 ounces chicken stock

1 whole rabbit, deboned

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