Ingredients

2 rabbits     
1 egg white
2 chicken breasts   
4 large red potatoes
½ bunch parsley    
250g chestnut wild mushrooms
¼ bunch tarragon    
Rabbit jus
¼ bunch chives    
Thyme, rosemary
¼ bunch chervil    
Chicken stock

Method
 
Rabbit

Prepare the rabbit by taking off the back legs, and removing the fillets off the saddle.

Tunnel bone the back legs.  Trim all excess sinew and fat from fillets. 

Spread herb mousse on to cling film, placing fillets in centre.   Wrap herb mousse around and tie up both ends.   Poach in chicken stock for 12-15 minutes.

Fill piping bag with mushroom mix.

Fill leg with mousse and wrap in caul fat.  Place in tray with chicken stock and herbs and braise for 1 hour.

Chicken mousse

Trim all fat and sinew off chicken breast.  Put the meat into robo coupe.
Turn on slowly adding the egg white and seasoning.  Pulse until it all comes together.   Split into two bowls.  Into one add chopped herbs and the other add copped chestnut mushrooms.
 
Fondant potato

Cut fondant shapes out of potato.  Melt butter in a frying pan.  Place the potato into the butter, and when coloured turn over.  Pour in the stock to half fill the pan.  Put it in oven, brushing with butter all the time till cooked.

Assembling the dish

Remove the leg, fillet and potato from the stocks.
Pan fry the leg to give colour.
Heat the jus and season if necessary.
Slice the bottom off the leg so to stand up on the plate.
Top and tail the fillet and stand next to the leg.
Then place the fondant on the plate and spoon around the jus and garnish with thyme.

Courtesy of The Bell Inn, Horndon-on-the-Hill, Essex