The Sage Hazelnut Pesto takes this roulade to new heights of flavor. If you don't want to use rabbit, you can use chicken legs instead.
Preheat oven to 350°F (180°C).
Place rabbit legs into an oiled plastic bag, and pound to a 1⁄4-in (6-mm) thickness with a mallet. Remove legs from bag. Season with fresh herbs, salt, and pepper. Spread pesto evenly across each leg.
In a pot fitted with a steamer, steam dandelion greens until slightly wilted but still green. Spread greens over pesto. Roll up tightly and tie with butcher twine.
In a large cast-iron pan on medium, heat oil. Brown rabbit on each side, until golden. Bake for 20 minutes. Remove from oven and let rest for 5 minutes before slicing.
Sage Hazelnut Pesto
Note: If using pine nuts, cut amount in half to 1/4 cup.
In a food process or blender, process sage, garlic, lemon juice and zest, and pine nuts until a paste forms. Add oil and cheese and process until smooth. Season with salt and pepper. If not using right away, store in refrigerator for up to 1 week or freeze for up to 6 months in ice cube trays or small portion containers.
In a large saucepan over high heat, bring sugar and raspberry vinegar to a boil. Reduce heat and simmer until reduced by half. Add raspberry preserves and fresh raspberries and let simmer for another 1–2 minutes. Pour over slices of roulade before serving.
- Serves 4
- Prep Time:
- 25 minutes
- Cook Time:
- 30 minutes