Ingredients: 1 Rabbit cut into sections 4tbsp Olive oil 4tbsp Red wine (merlot) 3tbsp Chopped carrots 3tbsp Chopped celery 3tbsp Copped cooking onions 1 Clove chopped garlic 1tbsp Unsalted butter 1tbsp Chopped herbs (thyme, parsley, sage) 1tbsp Tomato paste

Method:

1. Sauté the rabbit in a large pan on moderately high heat. When browned on all sides add the red wine, carrots, celery, onions and garlic. Remove from heat and place pan in oven (325F). Braise in the oven for a couple of hours until tender.
2. Stir occasionally. When cooked strain the remaining juices into a sauce pan. Reduce by 1/2.
3. To finish the sauce add the unsalted butter. (The reason you use unsalted butter is it will incorporate into the sauce, salted butter will not, it will just float on the top as fat) Add the chopped herbs. Add the tomato paste.

Duck Confit
Ingredients:

2 Duck Legs
1/4 Cup rock salt
4tbsp Duck fat

Method:

Rub the duck legs in the salt and leave refrigerated for 6 to 8 hours. Wash the salt off and wipe dry. Heat the duck fat in a medium pan over moderately high heat. Sauté the duck legs until you get a nice crispy skin.

Wilted Spinach
Ingredients:

1 Large handful of fresh spinach
1tbsp Butter
1tbsp Olive oil
1/4 Cup shallots cut into rings
Kosher salt to taste
Cracked pepper to taste

Method:

In a medium pan on moderate heat melt the butter and the extra virgin olive oil. Sauté the shallot rings until they are tender. You don't want them to brown. Add the spinach and cook it very lightly - just allow it to wilt. Season with a bit of kosher salt and some cracked black pepper to give the spinach and nice sharp bite.

Summer Beans
Ingredients:

1/2 cup French green beans (Cut into 3" lengths)
1/4 cup copped shallots
2 slices double smoked bacon (cut into 1/2" pieces)
Cracked pepper to taste
Kosher salt to taste
2tbsp tomato paste
Fresh copped herbs (Italian parsley & fresh thyme)

Methods:

1. In a medium pan over moderate heat sauté the bacon until almost done. Add the shallots and cook slightly. Add a little bit of cracked pepper and a little bit of kosher salt. Add the French green beans. We lightly sauté those. Finish the beans with some tomato paste and add the fresh chopped herbs.
2. Plate up all the above and enjoy.