Sure I could include the pics in the thread, but as far as recipes go, I could inly give rough instructions. I just kind of throw shit together as I go along haha.
Debone one rabbit. Wrap the tenderloin of the rabbit in the breastmeat and season with salt and cayenne pepper. Set aside for 10 minutes. Remove the silver skin from the strip loin of the rabbit, season with salt and cover top with dijon mustard (prefferably a dijon with whole or cracked seeds intact). Then cover with panko breadcrumbs. French the ribs of the rabbit and season with salt and black pepper. make a liquid consisting of vermouth, white wine, brandy, veal stock, dijon mustard, 1 peice of star anise, mustard seed, celery seed, black pepper, and salt. Debone and sear the lower portion of the rabbit legs in a hot pan and remove them to the braising liquid. Over medium heat, simmer the rabbit legs until done. Sear the rack of rabbit in hot oil. Roast the breast wrapped tenderloin and the dijon crusted strip loin until done (the tenderloin will be done before the strip loin).
Vermouth dijon demiglace:
After rabbit legs are finished simmering, transfer one cup of liquid to a saucepan and reduce until there is about 1.5 oz remaining. Whisk in 3 tbl of butter and 1 tbl of heavy cream.
Tomato, onion, and Balsamic Jam:
Remove the seeds and center portion of roma tomatoes. Roast in the oven for about 10 minutes. After roasting, remove the skin and mince. Mince red onions and add to a pan with butter, olive oil, and basil. Cook over medium high heat until the onions start to turn brown. Add vermouth to the pan and stir. After most of the vermouth has evaporated, add the tomato, a little bit of sugar and salt. cook over med-high heat for about 5 minutes and add a little balsamic vinegar. Cook until a thick shapable mixture forms.
Mashed potatoes and steamed asparagus should be pretty simple for most anyone to do.