Rabbit Roulade

Remove the two rabbit backs in such a way that the belly flap remains on one back fillet, remove the other back fillet completely, parcel the whole.

Peel and chop the onions. Chop rosemary and walnuts. Spinach clean and drain.

Wash the pumpkin, cut in half, remove the seeds and roughly dice the flesh. In a saucepan with 1 tbsp olive oil, sauté half of the onions, add pumpkin and pour vegetable soup. Peel the potatoes, cut into cubes and add to the pumpkin. Cover and cook until soft.

In a frying pan with 1 tbsp butter sauté remaining onions, add rosemary and walnuts, sprinkle with 1 tsp sugar and caramelize it slightly.

Preheat the oven to 190 °C (170 °C convection oven, gas mark 3).

Cut chicken breast fillet into coarse pieces and grind in a cutter with whipped cream and a pinch of salt to a farce. Season the rabbit back with belly flap with salt, spread a little bit of farce on it. Sprinkle 2/3 of the onion-nut mixture on it, put a few spinach leaves on it, coat it repeatedly with farce and put the completely removed rabbit back on it and roll it up. Tie with spaghetti.

Season the roulade with salt and pepper, roast in a frying pan (with heat-resistant handle) with 1 tbsp. clarified butter until golden brown all over, then cook in a hot oven for about 10 minutes until done.

When the roulade is cooked, remove the meat from the roasting pan and brown the roast.

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