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1
To roast the rabbit: Place the rabbit in a large roasting pan with all ingredients except water and cover with aluminum foil.
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2
Bake at 375F until tender (about 30 minutes).
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3
Let cool; pick the meat off the bones and chop.
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4
To make the optional stock: Place bones and any scraps from the rabbit into a small pot, cover with water and boil to reduce by half.
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5
Strain and set to the side.
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6
To make the filling: Blanch the spinach in boiling water and cover for about three minutes.
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7
Let cool; drain and squeeze allthe moisture out of the spinach.
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8
Chop and set to the side.
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9
Saute the garlic and shallots until tender; add thyme, spinach and cheese.
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10
Add seasoning.
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11
Place a sheet of phyllo on work surface; brush with butter and sprinkle lightly with bread crumbs.
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12
Repeat to make 3 to 5 layers.
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13
Cut into 3 lengthwise strips.
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14
Place the filling in a line down the center of each strip.
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15
Place the chopped meat down the center of the filling.
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16
Fold the sides over, then roll up jelly-roll fashion.
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17
Cover and chill 30 minutes.
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18
While the pastries are chilling, preheat oven to 375u00b0F.
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19
Bake until golden brown, about 15 minutes.
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20
To make the sauce: Heat oil in a large skillet; sweat the vegetables until tender.
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21
Add wine and cook until reduced by half, about ten minutes.
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22
Add stock or broth, hers and lemon juice.
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23
Simmer until almost completely reduced; add red pepper puree and adjust seasonings.
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24
To serve: Pool a little sauce on each plate.
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25
Cut each strudel diagonally into four slices and serve two slices to a plate.
