Here is roulade of rabbit accompanied with nasturtium leaves, honeydew melon, arugula leaves, toasted curry powder and a lemon vinaigrette. The dish was sparked by Ben who wanted to work on boning rabbits.
Ben performed the task of boning the rabbit, Lorraine interjected with some seasoning advice (curry please). A bit of activa kept the rabbit together.
The vegetables provided grassy notes to compliment the lean yet succulent rabbit.