Rabbit Strudel Recipes

RABBIT STRUDEL

Steps:

• 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.

RABBIT TENDERLOIN WITH SAUTEED SPINACH AND CREOLE MUSTARD SAUCE

Steps:

• To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
• Mix the flour with 1 teaspoon of the seasoning.
• Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
• Heat the oil to 360F in a large skillet.
• Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
• Remove from pan and drain on absorbent paper.
• Add butter and sesame seeds; let seeds brown for about ten seconds.
• Add spinach and vegetable seasoning and cook until wilted, about two minutes.
• Add stock and cook for an additional minute.
• To serve, place 1/4 cup of warm mustard sauce on each of four plates.
• Divide the spinach evenly on each plate.
• Make four or five small slices in each tenderloin and place each over a bed of spinach.
• Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).

RABBIT SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Combine all ingredients except the casings in a large bowl; blend thoroughly with your hands.
• Transfer mixture to a plastic container, cover and refrigerate 24 hours.
• Fill the casings and make links by twisting the sausage where you wish the links to be.
• Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• Preheat oven to 300°F.
• Place the sausage links in a shallow pan with an inch of water; bake uncovered for an hour.
• Place sausage links under broiler and cook until brown on top, about 5 minutes.
• Serve hot.