Medallions of rabbit loin wrapped in pancetta surrounding a Lilliputian rabbit rib roast resting on a pillow of pea purée recipe

Ingredients

• 12 slices of pancetta, thinly sliced
• Salt and pepper, to taste

• 4 quarts of veal stock
• Salt and pepper, to taste

• 3 quarts of chicken stock
• 2 tsp Dijon mustard
• Salt and pepper, to taste

Preparing the Rabbit
1. Cut the saddle crosswise between the 3rd and 4th ribs. Divide into 2 miniature rib roasts. Trim and french the bones. Repeat for the remaining saddles. Hold in the refrigerator until ready to use.
2. Separate the remaining loins from the bones and trim the silverskin.
3. On a piece of plastic wrap lay 3 slices of pancetta vertically so they overlap slightly. Season 2 loins with salt and pepper, lay side by side and roll them up in the pancetta. Wrap the rolled loins tightly in plastic, tying off both ends like a sausage.
4. Place the 4 wrapped loins in a circulator bath and poach them at 63°C for 5 minutes. Remove from the water bath. Let them come to room temperature and refrigerate until ready to use.
Veal Sauce
5. In a large saucepan over medium heat, reduce stock until it coats the back of a spoon. Skim the stock during the reduction as necessary.
6. Season with salt and pepper and refrigerate until ready to use.
Chicken Stock Reduction
7. In a large saucepan over medium heat, reduce the stock until it coats the back of the spoon. Skim the stock during the reduction as necessary.
8. Whisk in the Dijon mustard and refrigerate until ready to use.
Bread Crumbs
9. Melt the butter in a skillet over medium heat. Add the garlic and sauté for 1 minute.
10. Add the breadcrumbs, sauté until golden brown. Season with salt and pepper.
11. Add the parsley, stir to combine, and remove from heat.
12. Allow breadcrumbs to cool completely. They may be stored in an airtight container until ready to use.
Vegetables
13. Blanch the vegetables in boiling, salted water until just tender. Shock immediately in cold water, drain and hold in the refrigerator until ready to use.
Pea Puree
14. Blanch the peas in boiling, salted water until tender. Shock in ice water to stop cooking. Drain.
15. Cook the potato in boiling water until tender and drain. Combine peas and potato in a food processor and purée adding the cream, until smooth. Add a little extra cream or water if the purée seems too thick.
16. Pass the pea purée through a fine mesh chinoise. Season with salt, pepper and sugar as necessary. The purée can be kept warm for several hours or refrigerated and re-warmed before serving.
To Serve
17. Preheat the oven to 375°F.
18. Reheat each of the sauces.
19. In an 8" skillet, heat the oil over medium high heat. Add the loins and cook, turning frequently to brown. Cook until the pancetta is browned and crispy and the loins are warmed through.
20. Remove from oil, drain and let rest. Pour off all but 2 tablespoons of oil and return to medium high heat.
21. Season the rib roasts with salt and pepper and sear in the hot oil. Cook 1 minute on each side and then remove them from the pan. Allow them to rest with the loins.
22. Reheat the baby vegetables in a little simmering water. Drain and add 1 tablespoon of butter, tossing to coat. Keep warm.
23. Brush the loins and the rib roasts with a very thin coat of mustard and roll them in the toasted breadcrumbs. Place them in the oven for 1 minute to crisp the crumbs.
24. Meanwhile, dribble both sauces around the plate. Surround with the baby vegetables. Place a dollop of pea purée in the centres of the plate. Remove the loins and rib roasts from the oven. Place the rib roasts on top of the pea purée. Slice each of the loins into 3 medallions. Arrange the medallions in a triangle around the pea purée. Serve immediately.