I used four different cuts of the rabbit for this dish; loin, rack, breast and leg (to make the sausage). I seasoned the rack and loin with salt and pepper and seared them in a really hot pan with some oil. I made a sausage with the leg meat and wrapped the breast around it rolling it into a tube with plastic wrap and them foil. I poached it and then seared it after removing the wrap.
The peas, favas, radish and onion were pot-blanched and then sauteed in butter and rabbit stock to glaze them. The puree was made with favas, butter and cream. The sauce was made by reducing the rabbit stock. I used some bacon pieces and scarlett runner bean blossoms to finish the dish.
Organic Fava Beans - Queen's Farm
Organic Peas, Radish and Spring Onions - Culton Organics
Scarlett Runner Flowers - My Garden