Rabbit Roulade Stuffed with California Wild Rice
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Accented with cumin carrots, this is an exceptionally delicious dish
Rabbit Roulade with Wild Rice
Ingredients:
Rabbit:
4 ea. Boneless Rabbit loin with flap meat (Or substitute 4 large chicken breasts halves)
1 bunch Collard greens, spinach or chard
2 tsp. Chopped fresh thyme
2 cups Cooked California Wild Rice
2 cups Fromage blanc or ricotta cheese
2 lbs. Thinly sliced smoked bacon
Salt & pepper to taste
Carrots:
1 bunch Collard greens, spinach or chard
2 tsp. Chopped fresh thyme
2 cups Cooked California Wild Rice
2 cups Fromage blanc or ricotta cheese
2 lbs. Thinly sliced smoked bacon
Salt & pepper to taste
Carrots:
2 lbs. Young Carrots peeled
2 Tbl. Olive oil
1 Tbl. Fresh ground cumin
Sea Salt to Taste
2 Tbl. Olive oil
1 Tbl. Fresh ground cumin
Sea Salt to Taste
Cooking Instructions: Preheat oven to 400 degrees. Place two medium saucepans filled with salted water over medium heat. Lay rabbit out on a sheet of plastic wrap sprayed with water and place another sheet over. Pound the flap meat to tenderize it or if using chicken to make it larger to stuff. Put layer of blanched greens on top of the meat. Combine thyme, rice and cheese together and season with salt and pepper. Place rice stuffing along meat and roll up into a cylinder. Lay out enough bacon, overlapping slices slightly, to cover rabbit. Roll the rabbit in bacon and wrap tightly in plastic wrap. Tie the ends closed and poach in simmering water for 20 minutes . Meanwhile poach the carrots until tender and toss them in olive oil, cumin, and sea salt. Place the carrots in a roasting pan and put in the oven for 25 minutes. Put the rabbit in an ice bath to cool. When ready to serve, slowly sauté rabbit roulades in a nonstick pan rolling them back and forth until crisp and heated through. Slice and plate with carrots. Enjoy!
Recipe makes 8 servings