Rabbit three ways with carrot puree, salad and charred green beans

Remove the legs and arms by working a knife between the joints.

Separate the loins from the rack at the end of the ribs, keeping the thin flat meat intact; turn the saddle meat side up, remove excess connective tissue and debone around the spine with shallow cuts.

French the ribs: snip from the spine, cut the tops to an even height, cut between each rib, scrape the sinew off the bones and cut away the connective tissue.

Season every cut with salt and pepper and refrigerate uncovered at least an hour and up to overnight.

Put the legs and hindquarters in a heavy Dutch oven with 2 sprigs rosemary, 2 sprigs thyme, 3 peeled garlic cloves, 1 tablespoon whole peppercorns and 2 bay leaves; cover entirely with extra virgin olive oil.

Confit in a 225F oven for 2 to 4 hours until completely tender. Kept covered in the oil, it lasts a few weeks refrigerated once cooled to room temperature.

Finely chop half a pound Hen of the Woods mushrooms almost to a paste; finely chop 2 smashed garlic cloves, a tablespoon of thyme leaves and half a small shallot.

Saute the shallot 2 to 3 minutes until softened, add the mushrooms and cook 2 to 3 minutes more until browned.

Add the garlic and thyme for 30 seconds until fragrant; deglaze with 2 tablespoons dry sherry and cook about a minute until the liquid has evaporated. Cool completely.

Pack the duxelles between the two loins, fold closed, trim the flat meat to about half an inch and fold it over to close the log; tie or pin the seam at half-inch intervals with butcher's twine or toothpicks. Refrigerate uncovered.

Cut the top off a whole head of garlic, drizzle with olive oil, season, wrap tightly in foil and roast at 400F about 40 minutes.

Peel and chop 4 large carrots, toss in a bowl with neutral oil and kosher salt and drop onto a baking sheet preheated in a 400F oven.

Roast 20 to 25 minutes, shaking halfway, until browned and tender.

Blend the carrots with 1 teaspoon white vinegar and 1 tablespoon brown sugar on high, drizzling in 2 tablespoons olive oil and a half to a full cup of chicken stock until spreadable but not thin; squeeze in the roasted garlic.

Taste and add a tablespoon of maple syrup; blend until completely smooth.

Whisk half a small minced shallot, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon, a pinch of kosher salt and black pepper to an emulsion.

Par-boil a big handful of green beans about 3 minutes until crisp and bright, then cool under running water.

Sear the confit legs, stuffed saddle and rib roasts in stages over very high heat for color, then finish in the oven to no more than 160F internal.

Re-oil the pan and char the green beans and cherry tomatoes 1 to 2 minutes.

Dress the greens just before serving. Smear carrot puree on a large plate, add the salad and confit leg, lean the rib roast, cut a medallion of the stuffed saddle, add the beans and tomatoes and finish with salt, pepper and olive oil.