Stuffed Rabbit with Cabbage Nose to tail Rabbit

Ingredients

• 1 whole rabbit (about 3 lbs.), front and back legs removed, saddle deboned
• 9 tbsp. extra-virgin olive oil
• 2 small shallots (1 minced, 1 thinly sliced)
• 1 medium carrot, (half minced, half thinly sliced crosswise)
• 1 rib celery (half minced, half thinly sliced crosswise)
• 1 tbsp. créme fraíche
• 1 egg yolk
• Kosher salt and freshly ground black pepper, to taste
• 1 tsp. tomato paste
• 1⁄4 cup white wine
• 4 black peppercorns
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 12 thin slices speck or prosciutto
• 12 leaves Savoy cabbage, boiled for 1 minute and stemmed
• 4 small carrots, halved and steamed
• 4 radishes, quartered and steamed
• 1⁄4 head romesco or cauliflower, cut into florets and steamed
• 8 roasted and peeled chestnuts, halved

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