Rabbit with truffles and spring vegetables - Oh My Chef

Ingredients

• 1 rabbit
• 1 carrot
• 1 onion
• 50 g celery
• 80 g butter
• 2 l chicken or vegetable stock
• 1 black truffle
• 15 ml of truffle oil
• 1 fennel
• 150 ml of white wine
• 1 avocado
• 1 juice from one lemon
• 30 g tomato paste
• 4 peppercorns
• 2 all spice
• 2 bay leaves
• salt and pepper
• Spring vegetables and herbs of choice (kohlrabi, asparagus, radishes, pak choi, Thai basil, fresh peas, marinated onions)