Rabbit Roulade Stuffed with California Wild Rice

Created by Executive Chef Brandon Miller


Accented with cumin carrots, this is an exceptionally delicious dish.

Rabbit:
4 ea. Boneless Rabbit loin with flap meat
  (Or substitute 4 large chicken breasts halves)
1 bunch Collard greens, spinach or chard
2 tsp. Chopped fresh thyme
2 cups Cooked California Wild Rice
2 cups Fromage blanc or ricotta cheese
2 lbs. Thinly sliced smoked bacon
  Salt & pepper to taste

Carrots:
2 lbs. Young Carrots peeled
2 Tbl. Olive oil
1 Tbl. Fresh ground cumin
  Sea Salt to Taste

Directions

  1. Preheat oven to 400 degrees.
  2. Place two medium saucepans filled with salted water over medium heat.
  3. Lay rabbit out on a sheet of plastic wrap sprayed with water and place another sheet over.
  4. Pound the flap meat to tenderize it or if using chicken to make it larger to stuff.
  5. Put layer of blanched greens on top of the meat.
  6. Combine thyme, rice and cheese together and season with salt and pepper.
  7. Place rice stuffing along meat and roll up into a cylinder.
  8. Lay out enough bacon, overlapping slices slightly, to cover rabbit.
  9. Roll the rabbit in bacon and wrap tightly in plastic wrap.
  10. Tie the ends closed and poach in simmering water for 20 minutes.
Meanwhile...
  1. Poach the carrots until tender and toss them in olive oil, cumin, and sea salt.Chef Brandon Miller
  2. Place the carrots in a roasting pan and put in the oven for 25 minutes.
  3. Put the rabbit in an ice bath to cool.
  4. When ready to serve, slowly sauté rabbit roulades in a nonstick pan rolling themback and forth until crisp and heated through.
  5. Slice and plate with carrots. Enjoy!
Makes 8 servings.

Nutrition facts per serving:

Calories 590; Total Fat 30g trans 0g, mono 14g, poly 3g; Cholesterol 170mg; Protein 53g;
Carbohydrate 24g; Fiber 4g; Iron 7mg; Sodium 760mg; Calcium 231mg; Vitamin A 32682 IU;
Vitamin C 13mg

Nutrition facts per serving Cumin Carrots (only):

Calories 80; Total Fat 3.5g; Cholesterol 0mg; Protein 1g; Carbohydrate 11g; Fiber 3g; Iron 1mg;
Sodium 40mg; Calcium 30mg; Vitamin A 31898 IU; Vitamin C 11mg.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Brandon Miller. Monterey, California. :: www.cawildrice.com