Description
Everyone in my family are very fond of rabbit meat. One of my signature recipes - roll. This is better than ham, the kids say. My husband likes in the form of hot meals. On the festive table roll to eat first. Invited to share the pleasure of taste!
Ingredients
-
Rabbit
1 piece
-
Bacon
150 g
-
Ham
150 g
-
Chicken egg
2 piece
-
Spinach
1 coup
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Cheese
100 g
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Garlic
2 tooth
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Butter
50 g
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Vegetable oil
1 Tbsp
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Soy sauce
1 Tbsp
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Honey
1 tsp
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Dry white wine
1 cup
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Ginger
1 tsp
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Black pepper
Cooking
The rabbit wash, dry, and free from bones.
The resulting layer of meat chop it well. The meat of the legs is also to distribute layer and chop it well. If at some point it will cut, it is possible to make a patch, cut a small piece from the thickest part of the leg.
The resulting layer of salt and pepper. From above to lay out finely chopped bacon. The thinner cut bacon, the less it will be felt in the loaf, giving juiciness.
To prepare the filling, finely chop ham, garlic, spinach.
Ham and garlic to fry in butter for 1 minute over high heat
Add the spinach and on slow fire saute for 5 minutes
Put spinach mix in a bowl and once, in hot add raw eggs and stir. Allow to cool to lukewarm and add the grated cheese, pepper and salt to taste and mix again.
Cooked stuffing to spread evenly on the strips of bacon and wrap the meat in the roll. Wrap the ends to keep the stuffing from peeking. Tie the roll with twine food. The surface of the roll to coat with the sauce: move the vegetable oil, soy sauce and honey.
Place the rolls in a sleeve for baking and pour in the white wine. Bake in a preheated 180gr. oven for 1 hour.
Can be served hot
Or at Breakfast. Bon appetit!
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