Braised rabbit Brunswick stew

1. Recipe by: "jessica a.
2. Combine herbs; sprinkle in thigh cavity.
3. Season with salt and pepper; reserve.
4. Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
5. Season rabbit loin; dice smoked pieces.
6. Place butter in large pan; heat until hot.
7. Add loin and smoked pieces; sear on all sides.
8. Remove from pan; reserve.
9. Place onion, carrot and celery in pan; cook until onion is caramelized.
10. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
11. Heat to boiling; cover.
12. Place in 210 °F oven; braise for 30 to 40 minutes.
13. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
14. Strain stock; place lima beans and smoked pieces in saute pan.
15. Add tomato concassee and pinch of herbs; saute lightly.
16. Add herbs to stock; heat until hot.
17. Adjust seasoning.
18. Serves: 2 to serve: debone loin; reserve meat warm.
19. Arrange celery and carrot batons on warm platter; lay thighs over.
20. Arrange potatoes in two rows; place lima bean mixture in space between rows.
21. Lay loins on beans.
22. Pour stock over all.
23. Serve with cornbread.
24. Notes: season: fall, winterfood cost: low history: braised rabbit brunswick stew was a restaurant platter for : two prepared by team usa southeast for the ika cold food : competition at frankfurt