Rabbit Roulade with Bacon


Rating: 2.80 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:












Instructions:

Remove the back fillets from the rabbit backs with the attached belly part. Season the backs with salt and pepper.

In a hot frying pan, sauté the coarsely chopped mushrooms, the finely diced onions and the leaf parsley. Chop the garlic and add it. Last but not least, add the whipping cream and cook completely, creating a dry filling.

Place the rabbit backs on the bacon slices. The stuffing on the belly flaps form and roll up into roulades.

Heat oil in a frying pan and lightly brown the rabbit roulades on all sides. Cook the roulades for 10 minutes at 190 °C, rest briefly and then cut into slices.

The rabbit roulade can be served with cream potatoes or pesto noodles.

ml

Our tip: Use bacon with a fine, smoky note!

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