In a large, heavy-bottomed pan, colour the saddles of rabbit in a little oil, add the chicken stock and bring to the simmer, add the onion, carrot, garlic and thyme to the stock, and cover with a lid or some foil. Cook gently over a low heat for approximately one hour. Then remove the saddles and keep warm. Pass the stock through a strainer and discard the vegetables. Return the stock to the heat and reduce rapidly to a light ‘sauce’ consistency. Add around 10 chopped lovage leaves and leave to infuse. Keep warm.
To make the risotto, first sweat the shallot in a drop of rapeseed oil in a heavy-bottomed pan without colouring only for 1 to 2 minutes, add the rice, stir briefly again, add
Heat up the grill and cook the boudin noir for approximately 4 minutes.
To finish, take the rabbit saddles and remove a loin from each side. Place into the sauce to warm though. Place a little risotto onto each plate or bowl with two loins on each, and a slice of the grilled boudin noir on top of each portion. Finish with the lovage juices and some smoked bacon and garden herbs, such as chive flowers. Serve immediately.