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1
Cut the back legs with thighs off of the rabbits and carefully remove the bones from the thighs, leaving the meat intact.
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2
Set the legs aside and reserve the bones.
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3
Remove the loin with the flank meat attached from either side of the rabbits by starting along each side of the spine and cutting down.
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4
Or ask the butcher to do this for you.
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5
Season the loin with salt and pepper; roll the meat inside the flank and tie with a string.
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6
Cut up the remaining carcass and thigh bones for stock.
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7
Put the vinegar and mushrooms in a stockpot, heat and reduce the liquid by half; add the rabbit bones, cover with water and bring to a boil.
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8
Skim and simmer for one hour.
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9
While the stock is simmering, make four potato parasols.
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10
Peel and slice the potato thinly.
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11
Stack the slices and cut into thin matchstick shreds.
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12
Cover the bottom of a large nonstick skillet with a film of olive oil and make four circles about two and one-half inches in diameter with the potato slices - leaving a hole in the center -by overlapping the shreds.
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13
Press lightly with a spatula.
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14
They should look like parasols; the starch will make them adhere.
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15
Turn the heat to low and slowly brown the potatoes until crisp on both sides.
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16
Season with a little salt to taste, remove and drain.
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17
At the end of an hour, strain the stock, add the sesame oil and reduce it to a glaze, about a third of a cup.
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18
Correct the seasonings; cover and keep warm over a little steam.
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19
Heat an oven to 400 degrees.
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20
Add a little olive oil to a large skillet, heat and saute the reserved loins and legs briefly on both sides.
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21
Remove them to a rack in a baking pan and put in the oven for 10 minutes.
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22
Remove the loin, leaving the legs for another five minutes.
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23
Meanwhile, add the bok choy to a pan with one tablespoon of olive oil, one-quarter cup of water and salt and pepper to taste.
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24
Cook just until done and bright green.
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25
On four warm plates, lay the bok choy down in a fan pattern, curving at the center.
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26
Cut the loins into quarter-inch slices and place one each around the center of a fan.
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27
Put the legs with the foot sticking up in the center of the loin slices; you may have to trim it to get it to stand.
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28
Spoon the sauce carefully around the meat and sprinkle the meat with the sesame seeds.
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29
Place the potato parasols over the top of the rabbit legs and serve.
