Behind the Recipes
Rabbit Party Rolls by D'Artagnan
Makes 4 servings
INGREDIENTS:
2 1/2-3 lbs. rabbit, thawed and bones removed
10 slices bacon
10 green onions, finely chopped, tops included
1 lg. clove garlic, minced
1 10-oz. pkg. frozen spinach, thawed and squeezed dry
4 oz. feta cheese, crumbled
1/2 teaspoon nutmeg, ground
1 egg, lightly beaten
1/2 cup seasoned croutons, crushed
3/4 teaspoon garlic salt
1 tablespoon worcestershire sauce
salt and freshly ground pepper to taste
4 tablespoons oil
PREPARATION:
1. Pound rabbit between sheets of waxed paper until thin. Place in refrigerator until ready to use.
2. Fry bacon, drain and crumble. Reserve 2 1/2 tablespoons of drippings.
3. Saute onion and garlic in drippings until onion is soft. Remove from heat.
4. Add bacon, spinach, cheese, nutmeg, egg, croutons, garlic salt, and worcestershire. Stir until blended.
5. Spread rabbit pieces with spinach mixture. Sprinkle with salt and pepper.
6. Roll pieces and tie with string. Saute in oil, over medium heat, for 30 minutes or until tender. Remove string and slice each roll into four or five pieces.
Serve on a bed of fresh spinach. Delicious hot or cold.
Recipe courtesy of D'Artagnan
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
