Tuesday, July 27, 2010
Rabbit on a Roll
1 large onion, finely chopped3/4 cup mushroom caps, chopped
1 large carrot, shredded
2 cloves garlic, minced
1/4 cup raisins or zante currants, chopped
1/2 cup red wine
1 tsp fresh rosemary
1 tsp fresh thyme
4oz package of prosciutto, thinly sliced
2 tbsp dijon mustard
2-3 lb rabbit, boned
1. Combine onion, mushroom, carrot, garlic, raisins, wine, rosemary and thyme in a bowl to make the filling. Put in fridge to marinate for 30 minutes.
2. Preheat oven to 325F
3. Lay out the prosciutto on a piece of wax paper, overlapping each slice 1/4-1/2". Slices should be laid vertically, and line up horizontally, so that final layout is longer than it is tall. After you have laid out all the prosciutto, spread the mustard over it, taking care not to pull up the pieces of proscuitto.
4. Tenderize the rabbit, flattening to approximately 1/4" thick. Lay pieces flat (trimming if necessary), to cover the prosciutto. The mustard will act as a type of glue to hold these two layers together.
5. Spread the filling over the rabbit. Carefully begin rolling the roulade. The easiest way to get it started is to actually pick up the edge of the wax paper, and begin rolling the dish about one inch. Then peel the wax paper back, and do this again, repeating until the whole dish is rolled up.
6. Use cooking twine to tie the roulade firmly and put in a roasting pan. Cover with foil.
7. Cook for 1-2 hours, until center reaches 165F. Cooking time varies based on density of the filling, how tightly the roulade is rolled, and how thick your roulade is.
8. Slice into 1/2" thick slices and serve over brown rice.
Note: This recipe can also be made with chicken (though you really should try it with rabbit :) ). Try it with some boneless chicken thighs though in place of the rabbit, and you will still have a great dish.