John Myers
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Rolled Rabbit
The perfect rolled rabbit recipe with a picture and simple step-by-step instructions.
Roll roast
- 1 Pc. Rabbit ready to cook
- Mustard medium hot
- Salt pepper
- Sweet paprika powder
- Seasonal herbs
- 1 branch Rosemary
- 1 tbsp Oil
- 0,5 a cup Whipped cream
Meatsoup
- Rabbit bones
- 1 disc Celery
- 1 Pc. Carrot
- 0,5 Pc. Leek
- 1 Pc. Bay leaf
- 5 Pc. Allspice grains
Mixed vegetables
- 4 tbsp Green frozen peas
- 2 Pc. Carrots
- 1 Pc. Kohlrabi
- 1 tbsp Butter
- Salt
potatoes
- 5 Pc. Salt potatoes
- Remove the rabbit’s head and carefully peel the bones from the meat with a very sharp knife. In such a way that in the end the meat holds together completely (if possible). Should a cut go through, it is no longer noticeable after rolling.
- Boil all the bones with the carrot, leek, celery, bay leaf, allspice, salt and pepper. Use the stock to pour on for the roast.
- Also very tasty as a clear broth for the starter with whisked egg.
- I also remove the meat from the bones and turn it into a fine meat salad for dinner. The rabbit feeds the family!
- Salt and pepper the inside and sprinkle with paprika powder, then brush with mustard. Spread over all the kitchen herbs that are currently available (e.g. parsley, chives, thyme, basil, etc.).
- Roll up the meat and tie it with a boiling string. Fry in oil on all sides. Add the whipped cream and continue frying until the brew is brown. Pour the rabbit broth over it. Cook on a low heat for about 30 minutes.
- Cut the carrots and kohlrabi into small pieces, add the peas and cook until al dente. Thicken slightly with cold butter.
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