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.
Rabbit Roulade
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.
Raspberry Glaze
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.
- Yield:
- Serves 4
- Prep Time:
- 25 minutes
- Cook Time:
- 30 minutes
