Rabbit legs and loins in a balsamic vinegar reduction. Carrots and celery, onion and garlic, sear the rabbit, let it simmer with the sauce and serve together. I swear I placed it really nicely - just forgot to take a photo until halfway through, so that's why it looks like this. Tasted better than it looked.
Rabbit soup, with mixed vegetables. This was done more in a Shanghainese style. We like our clear broths. Mostly bones, but simmer it for long enough and the flavour is just amazing.