2 de-boned rabbit loin with flag from 1 rabbit saddle
6 springs of thyme picked
1 tbsp. of Dijon Mustard
1 tbsp. of Clover honey
10 thin slices of salted pork
1 quart of chicken stock/broth
1 lbs Brussels sprout to which you will pick the leaves
8 Tbsps. of almond oil
2 Tbsps. of Red wine or sherry vinegar
Salt and pepper

Brussels Sprout Directions
Heat up a pot of water, salt enough to taste like sea water.
Pick the Brussels sprout leaves. Plunge leaves in the boiling water until tender, then transfer in iced water. Drain as soon as vegetable are cold.
Make a light vinaigrette by sprinkling salt and pepper in a mixing bowl and then add 2 Tbsps. of red wine vinegar or sherry vinegar (by doing this way, the salt will dissolve better) then whisk in 6 Tbsps. of almond oil.

Rabbit Directions
Mix Dijon mustard and honey together.
Bring the chicken stock to a simmer; meanwhile lay a piece of plastic wrap on a table top.
Place on rabbit loin skin down, season with salt and pepper. Brush the loin with mustard mix.
Sprinkle thyme then place the thin slices of salted pork.
With the plastic wrap the loin tightly making sure no plastic get pinch in the loin. Make sausage shape and tight both end with a string.
Drop the loin in the broth, cover with a towel and simmer for about 8 to 12 minutes depending on thickness. Pull out and keep warm.

Plating Directions
Toss Brussels sprouts and vinaigrette and place leave on a cold plate. Unwrap rabbit loin from plastic wrap and delicately slice making sure you let the knife do the work and not pushing down.
Place around the Brussels sprout and drizzle extra almond oil.