Summary

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

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Instructions

1. Cut off the tips of the rabbit fillets and use them elsewhere; e.g., pan-fried with salad.
2. Mix the herbs with the port wine, add pepper and rub the rabbit fillets with it. Marinate overnight in cling film in the refrigerator.
3. 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.
4. Peel and halve the asparagus.
5. Wash the wild garlic leaves and pat dry.
6. Strip the herbs from the marinated rabbit fillets. Pat the fillets dry, cut lengthways, fold open, press flat and season with salt and pepper.
7. 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.
8. Place the rolls in a greased, perforated cooking container and steam for 8 to 10 minutes at 100 °.
9. To serve, cut the roulades into thin slices, distribute them on soup plates and pour on a clear soup.
10. 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.