Rabbit roll with mushrooms

09681 RABBIT ROLL with MUSHROOMS INGREDIENTS for 4 PEOPLE 1 pork, 1 shallot, 250 g of mushrooms, 60 g butter, 1 tablespoon bread crumbs, 1 tablespoon of chopped parsley, 4 teaspoons chopped fresh thyme, 1 egg yolk, 2 carr ' rabbit, boneless 4 lettuce leaves, 150 g of bacon, 20 cl of chicken broth, saltand pepper.

You soften the pork in cold water and leave it for about 3 hours.

Preheat oven to 180° Peel and mince the shallots.

Clean and cut the mushrooms into thin slices.

Heated in a frying pan 30 g of butter and sauté the shallots for about 3 minutes.

Add the mushrooms and continue cooking for about 10 minutes so that the liquid completely evaporates.

Add mushrooms the breadcrumbs, parsley, 1 tablespoon thyme, egg yolk, salt and pepper.

You drain the pork, roll out the dough on a plate and cut it into two.

Carve the carr? Rabbit salt and pepper inside and insert the previously prepared stuffing.

With the help of a kitchen twine, tie the meat, cover it with the lettuce leaves and cingetela with the pork with the help of twine.

In a pan you browned the meat on both sides with the remaining butter.

Add the lard, 1 tablespoon of thyme and continue cooking for about 30 minutes to fire.

When cooked, keep warm.

Remove the cooking fat and deglaze the remaining sauce with the stock stamp tax in focus very much alive, by reducing the consistency of half.

Remove any twine, cut the roll into slices, place on slices of lard, cover with the sauce and flavored with chopped fresh thyme.