Ingredients:

• 1 whole rabbit

• 250g coarse salt

• 1 kg white flour

• 1 cup of water

• 8 twigs of thyme

• 2-3 twigs of rosemary

• 5 clove of garlic

• fresh ground pepper

• 10 small carrots

• 100 g shiitake mushrooms

• 400g red and yellow beets

• 300g polenta

• 1 cup of chicken stock

• 5 whole spring garlic

• 1 shallot

• butter for sautéing

Directions:

Remove the whole rabbit from the brine, and pat it dry with a paper towel. Mix flour, salt and water into a dough. Roll it out flat on a piece of baking paper – it should be at least ½ an inch thick.

Place the rabbit on a bed of thyme, rosemary and garlic (safe a little of everything for sautéing and 1 clove of garlic for the polenta) Fold the dough around it, and make sure it doesn’t break when doing so. We want to keep ALL the juice inside when cooking

Cook the rabbit in a pre heated oven at 350° for 45 min or until or until it reaches a core temperature of 170°

Mix the polenta with chicken stock, 100 g red beets, the shallot and the last clove of garlic. Blend it and season with salt and pepper.

Cut out the carrots and beets into desired pieces. If You want to keep them big and rustic, I recommend that you boil them for a few minutes before sautéing.

Melt the butter on a pan with the rest of the rosemary and thyme. Sauté carrots and beets over medium heat, and add the mushrooms and the spring garlic 4-5 min before plating. Season with salt