Rabbit Strudel

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 teaspoon pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon 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 teaspoon fresh thyme, chopped
• 1 1/4 lbs havarti cheese, shredded (about 5 cups)
• salt, pepper and ground cayenne, to taste
• 2 tablespoons 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 wine (pinot grigio, chardonnay or sauvignon blanc are all very good)
• 2 cups stock (from cooking the rabbit bones and bits)
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh marjoram, minced
• 1 teaspoon fresh flat-leaf parsley, minced
• 1 lemon, juice of
• 1 red bell pepper, roasted and pureed
• salt, pepper and cayenne, to taste

Recipe

• 1 to roast the rabbit: place the rabbit in a large roasting pan with all ingredients except water and cover with aluminum foil.
• 2 bake at 375f until tender (about 30 minutes).
• 3 let cool; pick the meat off the bones and chop.
• 4 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.
• 5 strain and set to the side.
• 6 to make the filling: blanch the spinach in boiling water and cover for about three minutes.
• 7 let cool; drain and squeeze allthe moisture out of the spinach.
• 8 chop and set to the side.
• 9 saute the garlic and shallots until tender; add thyme, spinach and cheese.
• 10 add seasoning.
• 11 place a sheet of phyllo on work surface; brush with butter and sprinkle lightly with bread crumbs.
• 12 repeat to make 3 to 5 layers.
• 13 cut into 3 lengthwise strips.
• 14 place the filling in a line down the center of each strip.
• 15 place the chopped meat down the center of the filling.
• 16 fold the sides over, then roll up jelly-roll fashion.
• 17 cover and chill 30 minutes.
• 18 while the pastries are chilling, preheat oven to 375°f.
• 19 bake until golden brown, about 15 minutes.
• 20 to make the sauce: heat oil in a large skillet; sweat the vegetables until tender.
• 21 add wine and cook until reduced by half, about ten minutes.
• 22 add stock or broth, hers and lemon juice.
• 23 simmer until almost completely reduced; add red pepper puree and adjust seasonings.
• 24 to serve: pool a little sauce on each plate.
• 25 cut each strudel diagonally into four slices and serve two slices to a plate.