Roasted Rabbit with Ligurian Chickpea Cake and Chanterelles Recipe

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Roasted Rabbit with Ligurian Chickpea Cake and Chanterelles
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  1. Preheat oven to 450 degrees Fahrenheit.
  2. Sweat shallots and garlic in 2 tablespoons unsalted butter until soft, about 3 minutes. Add shiitakes, 1/2-tablespoon thyme, and saute over medium heat 3 minutes. Deglaze with 1 ounce of white wine and cook until dry. Season with kosher salt and cayenne, to taste, and set aside to cool.
  3. To prepare rabbit, remove hind legs. Keep the belly flap attached to the loin. Rub the loin with mustard and remaining thyme. Roll the belly flap around the loin. Stuff the rabbit leg/thigh with the shiitake mixture and secure by wrapping each leg with 3 strips of bacon.
  4. Season rabbit leg/thigh and loin with kosher salt and pepper. In a large saute pan, heat 1-tablespoon olive oil, sear rabbit leg on both sides careful not to burn the bacon. Sear for 10 to 12 minutes. Remove from pan and rest in a warm spot. Deglaze the roasting pan with white wine, add creme fraiche and chicken stock, and let the sauce reduce by 1/2. Season with salt and fresh thyme. While the sauce is reducing, cook the loin until medium, about 5 minutes.
  5. Remove the flap and julienne. Add the julienne belly meat to the salad greens, peas, tomatoes, fennel, and dress with lemon juice and extra-virgin olive oil.
  6. Saute wild mushrooms if available in whole butter while you are cooking the loin, hold warm while assembling plate.
  7. To plate, put warm folded crepe on plate, fill with dressed salad, fold the crepe over the salad, rest the rabbit leg against the crepe. Slice the loin into 3 pieces, and fan out. Sauce the plate with the pan juices and garnish with sauteed wild mushrooms.
  8. Chickpea Crepes:
  9. In a small bowl, whisk the chickpea flour into the water
  10. Heat a crepe or small saute pan. Add olive oil until almost smoking. Ladle 4 ounces of chickpea batter into the crepe pan and swirl around, making the batter coat the entire bottom of the pan. Cook until edges start to brown. Flip 1/2 the crepe over the other half, making a 1/2 moon shape and remove from pan. Keep crepes under a cloth until time to plate dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1382.92 Kcal (5790 kJ)
Calories from fat 1026.09 Kcal
% Daily Value*
Total Fat 114.01g 175%
Cholesterol 143.33mg 48%
Sodium 2961.97mg 123%
Potassium 1924.52mg 41%
Total Carbs 59.88g 20%
Sugars 23.87g 95%
Dietary Fiber 15.11g 60%
Protein 30.89g 62%
Vitamin C 45.5mg 76%
Vitamin A 0.1mg 5%
Iron 4.3mg 24%
Calcium 189.1mg 19%
Amount Per 100 g
Calories 161.26 Kcal (675 kJ)
Calories from fat 119.65 Kcal
% Daily Value*
Total Fat 13.29g 175%
Cholesterol 16.71mg 48%
Sodium 345.38mg 123%
Potassium 224.41mg 41%
Total Carbs 6.98g 20%
Sugars 2.78g 95%
Dietary Fiber 1.76g 60%
Protein 3.6g 62%
Vitamin C 5.3mg 76%
Iron 0.5mg 24%
Calcium 22.1mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
  • 37

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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