Rabbit Roulade with Semolina Dumplings

Bring the milk to a boil, melt the butter in it and pour in the semolina.

Stir until the mixture becomes quite thick and almost burns on the bottom of the pot. Transfer to a suitable bowl, quickly fold in the egg and egg yolk and season with salt, pepper and nutmeg.

Bring the vegetable soup to the boil. Spoon the mixture into dumplings and gently cook them in the boiling soup for about 8 minutes. Debone the rabbit legs and thinly plate them between a freezer bag.

Clean the mushrooms and chop them. Peel the shallot and garlic clove and chop them. Rinse the kitchen herbs, shake dry and chop finely.

Sauté shallots in a frying pan with 1 tbsp. olive oil, add garlic and mushrooms and sauté. Lastly, stir in half of the kitchen herbs and season vigorously with salt and freshly ground pepper.

Form the mushroom mixture on the meat slices, roll up, season with salt and pepper.

In a frying pan with 2 tbsp olive oil, gently sear the roulades on all sides for a short time. Extinguish with wine and steam for about 5 minutes. Bind the sauce with cold butter, stir in thyme and parsley and season.

Cut the roulades, arrange with the dumplings and cover with the sauce.

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