I removed the rabbit legs from the fat and dried them off with paper towels. I seasoned and dusted them with wondra flour before pan drying them in pork fat to a crispy golden brown. I tossed the in the sauce just before plating.
The sauce was made by first pureeing some red heirloom chilis in water and cane vinegar. Then I strained the liquid to remove the solids. I placed the liquid in a pan and reduced it until it was almost completely evaporated. At this point I turned down the heat and started to whisk in cold cubes of butter one at a time to make an emulsion. I added some heavy cream at the end to help stabilize the sauce.
The celery root and carrot cubes were poached in chicken stock for a few minutes. I strained them and they were sauteed in the pork fat. I made the puree by poached some of the celery root in chicken stock and blending it with butter and cream.
To make the crispy crumbled celery root I pureed pieces of the root with some water, strained them and dried them. I then fried it in rapeseed oil for a few minutes. I drained the crumble on paper towels and then tossed it with some kosher salt.
Celery Root - Blooming Glen Farm
Red Chilis - Blooming Glen Farm
Organic Heirloom Carrots - Root Mass Farm