Ease of Preparation: Easy
Time of Preparation: 45 minutes
Yield: 12 rolls
Ingredients:
- 1 whole 2 to 3 pound rabbit, cut into pieces
- ½ cup white wine
- 2 tablespoons olive oil
- 2 large carrots, julienned
- 1 cup morel mushrooms, chopped
- 3 large cabbage leaves, shredded
- 5 green onions, chopped
- 1 sprig of thyme, leaves removed
- 2 juniper berries
- 24 6 inch squares of phyllo dough
- salt and pepper
Method:
Season then sear the rabbit in the olive oil in a pan. Once it starts to brown, add the white wine, cover with tin foil and move to the oven to continue roasting. This should take about 15 minutes.
Meanwhile, peel and julienne the carrots. Blanch them in boiling, salted water for 20 seconds. Drain and refresh. Chop the spring onions and the morel mushrooms. Crush the juniper berries under the flat blade of a knife. Saute the mushrooms, green onions, juniper berries and thyme leaves in a pan together in just enough olive oil to prevent them burning. Shred the cabbage leaves and blanch in salted, boiling water for 20 seconds. Drain and refresh.
Once well roasted (you do not want this rabbit to be rare), remove from the oven. Allow to cool so that you can handle it. Remove the meat from the bones and shred into small pieces. Mix the meat with the shredded cabbage, mushroom and onion mix and the julienned carrots. Season with salt and pepper.
Take 12 squares of phyllo and brush lightly with oil. Place the remaining 12 on top of them. With the corner of the square facing you, place a heaped teaspoonful of the rabbit mixture across the centre of each square. Fold over the left and right of each square so that they overlap in the middle. Brush a bit of oil over the top half of the wrapper. Fold the bottom half up, then roll up tightly. The oil will seal the roll. Place on a lightly oiled baking tray.
Bake the rabbit spring rolls for 15 minutes or until golden brown and hot.
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