Cut the rabbit into legs, forelegs, back, neck, liver and kidneys. Remove the back fillets and free them from all tendons. Remove the legs and forelegs from the bone and cut the meat into coarse pieces.
Make a stock from the bones and tendons with the greens (simmer on low heat for about 2 hours). Strain it and add the spice bag, the coarse meat pieces and the same volume of onions (finely diced). Repeatedly skim the curdled egg white to keep the stock clear and simmer on low heat for about 3/4-1 hour until the rabbit is cooked.
Season the back fillets with salt and pepper, coat them with the egg and the pumpernickels and roast them in clarified butter over medium heat. Roast the liver and kidneys in clarified butter as well.
Colorful vegetables: remove peel from carrots and make and glaze in butter just before serving. Make beet, remove peel, cut into four on the spot and season with salt, pepper, a pinch of sugar and marinate in white wine vinegar and 2 tbsp vegetable oil.
Peel the salsify, cut into pieces of about 5 cm and make al dente. Make a batter with one egg, 2 tbsp flour and the milk. Season the salsifies with salt and pepper, flour them, pull them through the batter and bake them in hot fat until done.
Green mashed potatoes: Mix the cooked potatoes with salt, butter, S
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