Braised Rabbit Brunswick Stew - cooking recipe

Ingredients

1 small rabbit (1 to 2 lb.)
1/2 teaspoon basil, chopped
1/2 teaspoon chervil, chopped
1/2 teaspoon lemon thyme, chopped
salt and pepper, to taste
2 tablespoons butter, clarified
1 red onion, pared,halved
1 carrot (batonette)
1 celery rib (batonette)
2 red potatoes, cut in quarter
1 quart brown chicken stock
4 ounces lima beans, shelled
Tomato concassee
skinned seeded finely chopped tomatoes, pulp
basil
chervil
lemon thyme, chopped,to taste

Preparation

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.