Rabbit filet rolls with cranberry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and remove 8 large leaves. Blanch in boiling salted water for 8-10 minutes. Wash the hare fillets and dab dry. Heat oil in a pan. Brown the fillets all around for about 2 minutes, season with salt and pepper and remove from the pan.

2. 2

   Drain the savoy cabbage leaves. Cut the remaining savoy cabbage into fine strips, leaving the stalk to stand. Cover the strips and steam them in a little boiling salted water for about 20 minutes. Mix veal sausage and cream, season with salt and pepper.

3. 3

   Cut the stem ends of the savoy cabbage leaves flat and place 2 leaves overlapping next to each other. Spread the veal sausage meat on the middle of the leaves and cover with the bacon slices. Place the hare fillets on the lower ends of the bacon, turning over the tips of the fillets.

4. 4

   Fold in the sides of the leaves and roll up the leaves firmly with the filling. Fry the rolls in hot filet frying oil until golden brown all around. Drain the cranberries and collect the juice. Deglaze the rolls with 1/8 litre cranberry juice, wine and stock, bring to the boil, add rosemary and braise covered over a low heat for about 10 minutes.

5. 5

   Stir the starch and a little water until smooth, stir into the stewing liquid, bring to the boil again briefly. Add cranberries and season the sauce with salt and pepper. Arrange drained savoy cabbage strips, rolls and some sauce on a plate.

6. 6

   Serve the rest of the sauce separately. Spätzle with roasted butter bread crumbs taste great with it.

Nutrition Facts

KCAL
620 kcal

CARBS
27 g

FATS
35 g

PROTEINS
43 g