Rabbit Strudel Recipe

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Ingredients:

Serving

1 (1 lb) package phyllo dough
3/4 cup dried breadcrumbs
1 lb butter, melted
1 whole rabbit
1 medium yellow onion, peeled and chopped
3 garlic cloves, peeled and chopped
1/2 tsp pepper
1/2 tsp ground cayenne pepper
1/2 tsp salt
1/2 cup dry vermouth
4 sprigs fresh thyme
12 cups water (optional)
2 bunches fresh spinach, stemmed
2 garlic cloves, peeled and minced
3 shallots, peeled and minced
1/2 tsp fresh thyme, chopped
1 1/4 lbs havarti cheese, shredded (about 5 cups)
salt , pepper and ground cayenne , to taste
2 tbsp 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 tsp fresh thyme, minced
1 tsp fresh marjoram, minced
1 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1388.92 Kcal (5815 kJ)
Calories from fat	910.62 Kcal
		% Daily Value*
Total Fat	101.18g	156%
Cholesterol	251.31mg	84%
Sodium	1442.06mg	60%
Potassium	1416.18mg	30%
Total Carbs	77.23g	26%
Sugars	10.87g	43%
Dietary Fiber	8.31g	33%
Protein	36.28g	73%
Vitamin C	86.8mg	145%
Vitamin A	2.7mg	90%
Iron	23.7mg	131%
Calcium	898.8mg	90%

Amount Per 100 g
Calories	115.43 Kcal (483 kJ)
Calories from fat	75.68 Kcal
		% Daily Value*
Total Fat	8.41g	156%
Cholesterol	20.89mg	84%
Sodium	119.84mg	60%
Potassium	117.69mg	30%
Total Carbs	6.42g	26%
Sugars	0.9g	43%
Dietary Fiber	0.69g	33%
Protein	3.01g	73%
Vitamin C	7.2mg	145%
Vitamin A	0.2mg	90%
Iron	2mg	131%
Calcium	74.7mg	90%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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