Rabbit leg Confit with a braised loin accented with a Lavender broth and accompanied with Celeriac and Fennel puree.

Rabbit Confit:

1 ea.	Rabbit leg
2 cloves	Garlic
1 Medium	Shallot
7 leaves	Sage plus stem
7 flowers	Parsley plus stem
4 ea.	Pink peppercorns
3 cups	Vegetable Oil
Salt and Pepper to taste

1. Smash the garlic cloves and slice the shallot (no special way its just for flavoring). Start the flam at medium to high heat and then add about two tablespoons of oil to the small saucepan. Once pan is hot add your rabbit leg to sear the leg until you have a golden brown color on the outer layer.
2. Now add garlic, shallots, sage, parsley, and pink peppercorns to your saucepan. Sauté for about 30 seconds or until you start to smell the ingredients.
3. Add the vegetable oil and immediately lower the heat. Low flame.
4. Let cook for about 30 minutes or until the meat is very tender. Be careful not over cook this meat. You should not see the oil at a rapid boil. You should see one bubble every 2 or 3 seconds come from the bottom of the saucepan.
5. When done take the leg out of the oil and let sit in a bowl for about 2 minutes. This is to help drain the extra oil on the leg. Try not letting the leg get cold.

Braised Rabbit Tenderloin:

1 clove	Garlic
1 Tablespoon	Leeks
4 Leaves	Lavender plus stem
1 cup	Rabbit broth
1 tablespoon	Oil
1\4 cup	white table wine
Salt and Pepper to taste

1. Put you sauté pan medium flame and let it get hot. Once hot add oil, garlic and leeks let sit for 10 seconds and then add white wine.
2. Let the white wine reduce by half and then add the rabbit broth.
3. Once it comes to a boil then add the rabbit tenderloin into the both. Let sit in broth for about 7 to 10 min.
4. When the rabbit is served it should be semi firm to the touch.
5. Save the broth for the finishing sauce for the plate.

Celeriac and Fennel Puree:

1 small	Fennel Bulb
1 small	Celeriac
2 small	Cranberry red potatoes
2 Tablespoon	Heavy Cream
2 Tablespoon	Butter
5 cups	Water
Salt and Pepper to taste

1. Peel the cranberry red potatoes and place in a saucepan with the fennel, celeriac and water. Put over medium heat and let it come to a boil. Cook for about 15 to 20 minutes or until everything is fork tender.
2. Once everything is tender, drain the water out of the pan, and then add the heavy cream and butter. Puree until smooth.
3. Salt and pepper to taste.