Anonymous Fri Oct 07 11:08:02 2005

1 small rabbit, weighing

1 to

2 lb.

1/2 tsp. basil, chopped

1/2 tsp. chervil, chopped

1/2 tsp. lemon thyme, chopped

salt and pepper, to taste

2 tbsp. clarified butter

1 red onion, pared, cut in half

1 carrot, batonette

1 celery rib, batonette

2 red bliss potatoes, cut in quarters

1 qt. brown chicken stock

4 oz. lima beans, shelled

1 tbsp. tomato concassee*

basil, chervil, lemon thyme, chopped, to taste

Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt

and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season

rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear

on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized.

Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover.

Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and

potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and

pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning.

TO SERVE

Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over.

Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans.

Pour stock over all. Serve with cornbread.

NOTES

* tomato concassee--skinned, seeded, finely chopped tomato pulp