Gastronomixs

Mini rabbit spring rolls

Creation by Roy de Gier, Restaurant Taste, Tilburg, the Netherlands.

Recipe makes 850 grams.

Mini rabbit spring rolls

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Ingredients

1

kg

rabbit legs

80

g

butter

1

l

rabbit gravy

As needed:

 

filo pastry

As needed:

 

salt and pepper

Preparation method

  • Sear the rabbit leg in butter. Braise the meat in the rabbit gravy until cooked.
  • Pull the meat from the bone and season with salt and pepper and finish with the gravy.
  • Pull vacuum the pulled rabbit and freeze.
  • Cut the sheet of rabbit meat into triangles and wrap in the filo pastry.
  • Once the triangles are completely defrosted, deep-fry until golden brown.

Serving suggestions

  • As part of a selection of snacks and amuse-bouches.
  • Serve with a Mexican mole sauce.
  • Mix the legmeat with red onion, koriander and chili peper before vacuming the mixture.

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