Braised Rabbit Saddle, Broad Bean and Bacon Risotto, Grilled Boudin Noir and Garden Louage Juices

I KNOW BRAISING IN SUMMER SEEMS UNNECESSARY BUT, IN THE RESTAURANT TRADE, PRE-COOKED FOOD CUTS CORNERS AND, BY BEING CLEVER, WE HAVE A QUICK AND RELATIVELY EASY DISH TO SERVE AS GAME, WHEN THERE IS A SHORTAGE OF FEATHERED GAME. WE COMBINE WITH SHELLED BROAD BEANS AND PAR-COOKED RISOTTO – ALL OF THE FLAVOURS COMPLEMENT EACH OTHER FANTASTICALLY.