1 New Zealand white haired rabbit, approx 1.6kg
750ml babera or substitute red wine
1 brown onion, finely chopped
Sage sprig, chopped
1 tbsp olive oil
2 cloves garlic, crushed
1 cup plain flour
200ml vegetable oil
11⁄2 litre duck stock
10g dried ceps porcini mushroom

Borlotti beans
250g dried borlotti beans
11⁄2 litre duck stock
Salt and pepper
25g butter
1⁄2 onion
2 cloves garlic
Truffle oil

1. Dejoint the rabbit into hind legs, forelegs, saddle and loins. Place rabbit in a     bowl with onion, garlic, sage, red wine, olive oil, salt and pepper. Cover with     cling wrap and marinate over night. Cover the borlotti beans with water and     soak overnight.

2. In a bowl, mix the flour with salt and pepper. Dust each rabbit joint in flour mix,     reserving the marinade. Gently fry the rabbit joints until golden brown. Drain off     excess oil on kitchen paper.

3. In a braising dish place the rabbit, reserved marinade, porcini mushroom and     duck stock. Cover and braise for up to two hours at 200°C, until the meat     comes off the bone.

4. Drain soaked beans. In a saucepan sauté onion and garlic in butter. Add     beans, duck stock and salt and pepper. Bring to boil and simmer for about
    25 minutes until cooked.

5. Remove joints of rabbit from braising dish and strain the sauce. Bring strained     sauce to the simmer, add sugar to taste. Add rabbit back in with strained     borlotti beans. Serve with finely chopped sage, truffle oil, and a good glass of     red.