The day before:
Bone the rabbit legs and crush the bones.
Lay out the legs, salt and pepper them, then fold them over and tie them in a cross pattern. Drizzle a little oil on top and refrigerate.
In a salad bowl, combine your garnish with the shallot scraps and carrot peelings, rabbit bones. Pour the wine and vinegar, season with salt and pepper, then cover and refrigerate.
The next morning:
1 Preheat the oven to 355°F (180 °C) (gas mark 6).
2 In an ovenproof pot, pour a little oil and butter or duck fat. When everything is hot, roast the rabbit ballottines on all sides.
3 Then dust with your flour, let it coat for 3 minutes, then pour your marinade at a boil. Into the oven for 50 minutes of cooking covered.
4 Now let's take care of the garnish. Blanch your carrots for 5 minutes in cold salted water brought to a boil, then drain them.
5 In a pan, pour butter and oil, and the mushrooms with a little thyme flowers. Sweat gently, season with salt and pepper. Cook covered for 15 minutes, then turn off the heat and leave covered.
6 There, your rabbit is done. Remove your ballottines carefully, place them in a pot, then strain the cooking liquid through a chinois. Taste for seasoning, then pour a little of the sauce into your garnish with a few lardons for about ten minutes.
7 To plate, remove the strings from your ballottines, then place them in the center of the plate. Top with sauce and quickly arrange the garnish, alternating the carrots and mushrooms. Serve the remaining sauce on the side.
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