• 2 loins Fresh Rabbit – Boneless Loins (saddles)
  • Mushrooms, 1/2 lb , divided 1/2 chopped 1/2 sliced
  • Goat cheese, 1 small log ( 2 oz)
  • Garlic, 2-3 cloves roasted or 1 fresh minced
  • port wine ( or whatever is open)
  • shallot, 2 finely minced
  • Fresh spinach leaves, 1 package, chopped
  • Sliced proscuitto, 4 slices
  • olive oil , 3 Tbs

Stuffed Boneless Rabbit ~ with mushroom, spinach and cheese

Feeds 3/4

Trim rabbit saddles as necessary  and cut in half down the middle. Gently pound between two sheets of parchment paper with a mallet to even out thickness. ( to 1/2-3/4 inch thickness)

Meanwhile sauté chopped mushrooms and shallot with 1 Tbs. of oil until soft and fragrant. Stir in port( or whatever you have open) and cook until reduced.  Add salt and pepper to taste. Remove from pan and set aside. Add chopped spinach to pan and sauté until wilted. Mix goat cheese and roasted garlic with a fork. Add in rosemary or thyme if desired.

Put slice of proscuitto on each section of rabbit , top with a spoonfull of sauteed mushrooms and then dot with the goat cheese mixture. Roll up and place seam side down on clean plate. ( you may secure with cooking twine if you like) Cover with wrap or parchment and place in refrigerator to chill for at least 15 minutes. Meanwhile heat 2 tbs of Olive oil in an oven safe skillet( like cast iron) over medium high heat. Turn on oven to 325. Put panko, flour and eggs in separate plates or shallow bowls. Dip rabbit rolls in flour, egg and then roll in panko. Brown rabbit on each side ( 1 -2 minutes) and then put skillet in oven to finish. Bake for approximately 10-13 minutes until done. While rabbit is finishing in the oven sauté the sliced mushrooms in a skillet until they begin to release water and wilt, add in a splash of wine and the cherry tomatoes. Sprinkle generously with salt and fresh pepper and let simmer. Remove rabbit from oven and set on serving platter or individual plates. Serve with sautéed mushrooms and your favorite starch.

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