Rabbit – Asparagus – Roulades with Wild Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 saddle rabbit fillets
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- 2 tablespoon port wine
- 1 teaspoon pesto (wild garlic pesto)
- salt and pepper
- 80 g chicken breast fillet (s)
- 40 g cream
- 2 stalks asparagus, white
- 2 wild garlic leaves, more if you like
- Oil, for the mold
Print Recipe
Pin Recipe Instructions
- Cut off the tips of the rabbit fillets and use them elsewhere; e.g., pan-fried with salad.
- Mix the herbs with the port wine, add pepper and rub the rabbit fillets with it. Marinate overnight in cling film in the refrigerator.
- The next day, let the chicken breast fillet freeze slightly, dice finely and puree with the cream in the blitz chopper. Season with wild garlic pesto, salt and pepper.
- Peel and halve the asparagus.
- Wash the wild garlic leaves and pat dry.
- Strip the herbs from the marinated rabbit fillets. Pat the fillets dry, cut lengthways, fold open, press flat and season with salt and pepper.
- Brush with a little poultry farce, put 1 (or 2 if you like) wild garlic leaf on top, brush again with some farce, press two pieces of asparagus into the farce and roll up.
- Place the rolls in a greased, perforated cooking container and steam for 8 to 10 minutes at 100 °.
- To serve, cut the roulades into thin slices, distribute them on soup plates and pour on a clear soup.
- The rolls taste very good with a clear morel soup with strips of wild garlic and pieces of morel, but also in clear vegetable soup.
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