Rabbit Strudel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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