Rabbit Roulade Recipe. Poach roulade for 12 minutes. Add the trinity to the rabbit mixture along with the remaining ingredients.
Combine herbs, garlic, oil, pine nuts and dried tomatoes in a bowl. Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Then roll again in egg and then again in the panko.
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Spread The Leaves Out On A Clean Kitchen Towel And Pat Dry.
Place the chicken, cream and eggs into a food processor and blitz to a paste. Roll saddle around mix, leg meat and into the cling film. Poach roulade for 12 minutes.
Place The Stuffing In The Middle And Roll Up Tightly.
Put the leg meat, trimmings and pork belly in a processor, finely chop, then tip into a large bowl. Reserve the bones for jus. Rinse herbs, shake dry and mince leaves.
The Recipe Is Practically Identical With German Rouladen, Perhaps Omitting Wine And Adding A Wedge Of Hard Boiled Egg And/Or Frankfurter To The Filling.
Lay the julienned carrots in the middle of the roulade between the loins. Set aside and let cool. Debone the rabbit body in halves, working down the length of the back.
Chill Roulade In Ice Bath.
Add peppercorns, rosemary, thyme, and reserved rabbit bones. Cover and simmer for 30 minutes. Add enough water to cover, bring to a simmer;
Square Off The Rounded Sides Of The Carrot To Make It Into A Rectangle, Then Cut It Into ¼ Inch Julienne.
Then roll again in egg and then again in the panko. Add the oil and toss until the rabbit is well coated. Sweat onion with pinch of salt until soft, about 3 minutes.