- Serves: Makes 12 rolls
- Cook Time: 35 minutes
- Prep Time: 45 minutes plus cooling
- Effort: medium
- 1 young rabbit, ighing 1-1.3kg, jointed
- 2-3 tbsp olive oil, plus extra for brushing
- 125 ml dry white wine, such as Pelee Island Sauvignon Blanc
- 2 large carrots, cut into very thin matchstick strips
- 3 large leaves cabbage, shredded
- 75 g morel mushrooms, chopped
- 5 spring onions, chopped
- 1 sprig of thyme, leaves picked
- 2 juniper berries, crushed with the flat of a knife
- 24 squares filo pastry, measuring 15x15cm
- salt, and freshly ground black pepper
- chutney, Hunter chutney, optionalto serve
Tips and Suggestions
Ask your butcher to joint the rabbit for you.
1. Preheat the oven to 180°C/gas 4. Lightly oil a baking sheet.
2. Season the rabbit pieces with salt and freshly ground black pepper.
3. Heat 2 tablespoons of oil in an ovenproof frying pan over medium heat. Sear the rabbit on all sides. Once it starts to brown, stir in the white wine. Cover with kitchen foil and transfer to the oven to continue roasting. This should take about 15 minutes.
4. Meanwhile, blanch the carrots and cabbage leaves in separate pans of boiling, salted water for 20 seconds. Drain, refresh and tip into a mixing bowl.
5. Gently fry the mushrooms, spring onions, thyme and juniper berries in another pan using just enough olive oil to prevent burning. Once soft, add to the cabbage and carrots.
6. Once the rabbit is well roasted (you do not want this rabbit to be rare), remove from the oven. Allow to cool so that you can handle it.
7. Remove the meat from the bones and shred into small pieces. Mix the meat with the cabbage, carrots, mushroom and onion mix, and salt and pepper.
8. Take twelve squares of filo pastry and brush lightly with oil. Place the remaining twelve sheets on top.
9. 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.
10. Bake for 15 minutes or until golden brown and hot.
11. Serve with a dollop of Hunter Chutney.
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