Making the rabbit jus

1. In a saucepan, sauté the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half.
2. Strain the jus and set aside.

Sauce

1. Place the honey and vinegar into a small saucepan; let simmer for 2 minutes.
2. Add the shallots and cook for 6 to 8 minutes.
3. Add the rabbit jus and reduce everything by one third. Correct the seasoning.

Saddle

1. Grind the cocoa beans in a small food processor. Roll the saddles of rabbit in the crushed beans. Hold everything in place with a slice of pork fat.
2. Grill the meat on all sides over medium heat; reduce the heat and cook 2-3 minutes longer.
3. Slice the meat into medallions; arrange on plates; place the vegetables in the centre of the plate and spoon the sauce around the rabbit.