Rabbit Strudel
- Ready In:
- 1hr
- Ingredients:
- 31
- Serves:
-
6
ingredients
- 1 (1 lb) package phyllo dough
- 3⁄4 cup dried breadcrumbs
- 1 lb butter, melted
-
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)
-
Filling
- 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
-
Sauce
- 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
directions
- To roast the rabbit: Place the rabbit in a large roasting pan with all ingredients except water and cover with aluminum foil.
- Bake at 375F until tender (about 30 minutes).
- Let cool; pick the meat off the bones and chop.
- To 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.
- Strain and set to the side.
- To make the filling: Blanch the spinach in boiling water and cover for about three minutes.
- Let cool; drain and squeeze allthe moisture out of the spinach.
- Chop and set to the side.
- Saute the garlic and shallots until tender; add thyme, spinach and cheese.
- Add seasoning.
- Place a sheet of phyllo on work surface; brush with butter and sprinkle lightly with bread crumbs.
- Repeat to make 3 to 5 layers.
- Cut into 3 lengthwise strips.
- Place the filling in a line down the center of each strip.
- Place the chopped meat down the center of the filling.
- Fold the sides over, then roll up jelly-roll fashion.
- Cover and chill 30 minutes.
- While the pastries are chilling, preheat oven to 375°F.
- Bake until golden brown, about 15 minutes.
- To make the sauce: Heat oil in a large skillet; sweat the vegetables until tender.
- Add wine and cook until reduced by half, about ten minutes.
- Add stock or broth, hers and lemon juice.
- Simmer until almost completely reduced; add red pepper puree and adjust seasonings.
- To serve: Pool a little sauce on each plate.
- Cut each strudel diagonally into four slices and serve two slices to a plate.
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RECIPE SUBMITTED BY
Molly53
United States