Rabbit fillet roulades

Ingredients for 6 servings:

• 1,000 g rabbit fillet(s) (approx. 8 – 10 pieces)
• 1 jar mushrooms, sliced ​​with garlic
• 10 slice(s) bacon, air-dried salted belly bacon
• 1 tbsp wild garlic paste
• 4 tbsp olive oil
• 1 jar Game stock
• some Madeira
• some wine, red
• salt and pepper
• some cornstarch (Mondamin)
• cream
• Spice mix (game spice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a quick, extraordinary feast

I used frozen rabbit fillets. I thawed them overnight in the fridge, rinsed them, dried them, and sliced ​​them lengthwise. Don’t cut all the way through; unfold them to form schnitzels. You might want to flatten them a little, very carefully! Drain the mushrooms/garlic from the jar and finely chop or puree them in a blender. Add a little game spice, salt, pepper, wild garlic paste, and a few drops of olive oil to form a paste. Spread this paste over the fillet schnitzels. Then roll them up from the tip to form roulades. Spread out the bacon slices, place the roulade lengthwise on the bacon slice, seam-side down. Fold the bacon over the top and bottom to the middle of the roulade so that the bacon closes the open sides of the roulade. Secure it with a toothpick. Heat the olive oil in a roasting pan and sear the roulades on all sides. Don’t overcook them, or the meat will become tough. Depending on the thickness of the roulades, they can be cooked immediately after frying (still pink inside), or they can be left to cook for about 5 minutes at low heat. Then remove the meat from the pan, wrap it in aluminum foil, and keep it warm. Pour the wine, Madeira, and the glass of game stock into the roasting mixture and bring to a boil. Lightly thicken with a stirred Mondamin and finish with a dash of cream. We served it with Brussels sprouts and boiled potatoes.