Ingredients      4 rabbit hind legs      2 rabbit loins (150 grs)      1/2 white onion, julienne      1 carrot, julienne      1/2 red bell pepper, julienne      1 bay leaf      1 clove garlic      20 cc white vinegar      1 litre chicken stock      100 cc dry white wine      100 cc red wine      Olive oil      150 grs green beans, cooked      100 grs corn kernels      50 grs carrot, grated      2 eggs, beaten      Salt and pepper to taste         Preparation:      Brown the rabbit legs in a pot with garlic, bay leaf, oregano, salt and pepper to taste.      Add half of the onion and cook until translu cent. Deglaze the pot with vinegar.      Add white wine and chicken stock. Simmer over low heat for 20 minutes. Add the remaining onions, carrots, and bell pepper.      Continue simmering another 20 minutes.      Season the rabbit loins with salt and pepper. Sear on both sides in a very hot skillet. Remove from heat and set aside. Add the      red wine to the skillet and reduce to half its volume. Adjust seasonings and add butter.      Make the tortillas by mixing the corn, cooked green beans, grated carrots, and seasonings. Add the egg and add to a non-stick      skillet. Brown lightly.      Assenbly:     Place a portion of tortilla on a plate and top with a piece of rabbit loin. Place a leg on one side of the plate and drizzle with the     cooking juices and vegetables.     Garnish is desired.