Rabbit Roulade on Spinach

Preparation of the dumplings Boil the milk with salt and nutmeg, stir in the semolina and soften at low temperature for about 10-15 min. stirring continuously. Remove from the stove and allow to swell for 5-10 min, then fold in the egg yolks and spread evenly in a shallow dish. The semolina porridge should stand about 2-3 cm high  cool. Then spread with the softened butter, evenly distribute the Parmesan on top and cut out small crescents. Cook in the oven until au gratin.

Preparation of the rabbit roulade Carefully detach the rabbit backs from the bone with the belly flaps, separate the small fillets, detach the liver. Fry the liver briefly in a hot frying pan with a little olive oil, then season with salt and pepper, cool and cut into fine slices. Lay out the now 4 removed backs, place between a plastic wrap and heartily plate only the belly flaps without damaging the back meat. Sprinkle with a little salt and pepper, brush with the Dijon mustard, sprinkle with the kitchen herbs and evenly distribute the fine slices of liver on the belly flaps and roll everything up. Butter 4 sheets of aluminum foil, sprinkle with salt and pepper, place the roulades on top and roll up tightly, twisting the sides closed.

Sear on all sides in a hot frying pan with a little bit of oil and cook in the oven for half an hour at approx. 85 degrees Celsius, with circulating air.

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