Braised Rabbit Roulade Recipe
Smoked tomato rice, mole sauce
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Ingredients
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Braised Rabbit Roulade
Method
Preparation and Cooking
Prepare the Rabbit
Preheat your oven to 325°F (160°C). Season the boned rabbit legs with salt, pepper, and minced garlic. Roll each leg tightly and secure with kitchen twine.
Braise the Rabbit
Add white wine to the pot to deglaze, scraping up any browned bits. Add chicken broth and fresh thyme. Return the rabbit roulades to the pot, cover, and place in the oven. Braise for about 2 hours until tender.
Prepare the Smoked Tomato Rice
While the rabbit is braising, cook 1 cup of rice according to package instructions. In a separate pan, blend 2 smoked tomatoes with 1 cup of broth and add to the rice during the last 5 minutes of cooking.
Make the Mole Sauce
In a saucepan, combine 1 cup of mole paste with 1 cup of water. Heat until warmed through. Adjust seasoning as needed.
Serve
Once the rabbit is done, remove from the oven. Slice roulades and serve over smoked tomato rice, drizzled with mole sauce.