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1
Remove hind legs from rabbit; remove thigh bones.
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2
Combine herbs; sprinkle in thigh cavity.
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3
Season with salt and pepper; reserve.
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4
Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
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5
Season rabbit loin; dice smoked pieces.
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6
Place butter in large pan; heat until hot.
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7
Add loin and smoked pieces; sear on all sides.
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8
Remove from pan; reserve.
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9
Place onion, carrot and celery in pan; cook until onion is caramelized.
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10
Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
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11
Heat to boiling; cover.
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12
Place in 210 degree F oven; braise for 30 to 40 minutes.
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13
Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
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14
Strain stock; place lima beans and smoked pieces in saute pan.
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15
Add tomato concassee and pinch of herbs; saute lightly.
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16
Add herbs to stock; heat until hot.
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17
Adjust seasoning.
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18
TO SERVE: Debone loin; reserve meat warm.
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19
Arrange celery and carrot batons on warm platter; lay thighs over.
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20
Arrange potatoes in two rows; place lima bean mixture in space between rows.
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21
Lay loins on beans.
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22
Pour stock over all.
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23
Serve with cornbread.
