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Ingredients:

2 rabbits, jointed. Remove saddle and use another time

1 onion, chopped
2 celery sticks, chopped
1 carrot, chopped
4 cloves of garlic
12 bottle white wine
1 litre chicken stock
3 bay leaves
peel of 1 orange
parsley stalk
flour for dredging
red wine risotto
20g unsalted butter

For the Red Wine Risotto:

150g butter
1 shallot, finely chopped
1 leek, finely chopped
250g carnaroli risotto rice
1 large, raw beetroot, cut very finely
500ml red wine, reduced to 300ml
300ml chicken stock, allow for extra
4 tablespoons freshly grated Parmesan
Salt and pepper
4 tablespoons chives, finely chopped

Garnish:

Deep fried beetroot
Micro herbs