An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Patti Constantine of Constantin's, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store. Cooking time is approximate.
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Units: US | Metric
Roast Rabbit and Optional Stock
- 1 whole rabbit
- 1 medium yellow onion, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/2 cup dry vermouth
- 4 sprigs fresh thyme
- 12 cups water (optional)
- 2 bunches fresh spinach, stemmed
- 2 garlic cloves, peeled and minced
- 3 shallots, peeled and minced
- 1/2 teaspoon fresh thyme, chopped
- 1 1/4 lbs havarti cheese, shredded (about 5 cups)
- salt, pepper and ground cayenne, to taste
- 2 tablespoons olive oil
- 2 onions, peeled and chopped
- 6 garlic cloves, peeled and minced
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 cup dry white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc are all very good)
- 2 cups stock (from cooking the rabbit bones and bits)
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh marjoram, minced
- 1 teaspoon fresh flat-leaf parsley, minced
- 1 lemon, juice of
- 1 red bell pepper, roasted and pureed
- salt, pepper and cayenne, to taste
- 1To roast the rabbit: Place the rabbit in a large roasting pan with all ingredients except water and cover with aluminum foil.
- 2Bake at 375F until tender (about 30 minutes).
- 3Let cool; pick the meat off the bones and chop.
- 4To make the optional stock: Place bones and any scraps from the rabbit into a small pot, cover with water and boil to reduce by half.
- 5Strain and set to the side.
- 6To make the filling: Blanch the spinach in boiling water and cover for about three minutes.
- 7Let cool; drain and squeeze allthe moisture out of the spinach.
- 8Chop and set to the side.
- 9Saute the garlic and shallots until tender; add thyme, spinach and cheese.
- 10Add seasoning.
- 11Place a sheet of phyllo on work surface; brush with butter and sprinkle lightly with bread crumbs.
- 12Repeat to make 3 to 5 layers.
- 13Cut into 3 lengthwise strips.
- 14Place the filling in a line down the center of each strip.
- 15Place the chopped meat down the center of the filling.
- 16Fold the sides over, then roll up jelly-roll fashion.
- 17Cover and chill 30 minutes.
- 18While the pastries are chilling, preheat oven to 375°F.
- 19Bake until golden brown, about 15 minutes.
- 20To make the sauce: Heat oil in a large skillet; sweat the vegetables until tender.
- 21Add wine and cook until reduced by half, about ten minutes.
- 22Add stock or broth, hers and lemon juice.
- 23Simmer until almost completely reduced; add red pepper puree and adjust seasonings.
- 24To serve: Pool a little sauce on each plate.
- 25Cut each strudel diagonally into four slices and serve two slices to a plate.
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Nutritional Facts for Rabbit Strudel
Serving Size: 1 (1044 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1312.1
- Calories from Fat 867
- Total Fat 96.4 g
- Saturated Fat 56.7 g
- Cholesterol 259.2 mg
- Sodium 2020.8 mg
- Total Carbohydrate 69.3 g
- Dietary Fiber 6.9 g
- Sugars 6.2 g
- Protein 36.0 g
The following items or measurements are not included: