Put butter into a sauté pan over medium heat. Once the butter is  melted and starting to brown slightly, add diced vegetables and season  with salt and pepper. Cook, stirring occasionally, until the vegetables  are almost cooked through. Add chicken stock and turn heat up to  high. Add smoked rabbit; cook until the stock is reduced completely  and the vegetables are coated with a nice thick gloss. Be careful not to  overcook, or the gloss will break and the veggies will become greasy.

Toss greens with olive oil, vinegar, and a pinch of salt. Place on plates  and divide the rabbit and vegetable mixture on top of them.

This and the following recipes are adapted from the Cook's House kitchen.