Rabbit with Tarragon Recipe - Great British Chefs

Ingredients

• 8 rabbit legs, aitch bone removed
• 100ml of grapeseed oil
• 4 garlic cloves, lightly crushed
• 16 asparagus spears
• 8 baby leeks
• 16 baby carrots
• 8 baby turnips
• 150g of morels
• 200g of peas
• 200g of broad beans
• 16 Jersey Royal potatoes
• 4 sprigs of mint
• 1 tbsp of grapeseed oil
• 4 spring onions, finely sliced
• 4 radishes
• 400g of pea shoots
• 2 large eggs
• 2 tsp white wine vinegar
• 200ml of grapeseed oil
• 35g of tarragon, leaves picked
• 1 tsp sherry vinegar