Rabbit Strudel

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.