Crepe Rolls Filled with Savoy Cabbage and Rabbit

Ingredients

• 50 g dried chanterelles
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 100 ml dry white wine
• 250 ml game stock
• 40 ml cognac
• 100 ml heavy cream
• Salt
• pepper (ground)
• 1 Shallot
• 4 tbsp butter
• 2 tbsp flour
• 250 ml heavy cream
• Salt
• pepper (ground)
• nutmeg (ground)
• 500 g savoy cabbage
• 1 egg
• 100 g flour
• 200 ml milk
• 4 rabbit back cuts (about 120 g each)
• 3 tbsp clarified butter (for frying)
• soft butter (for the baking pan)

Instructions

1. 1.

   Soak the chanterelles in about 200 ml water for approximately 30 minutes.

2. 2.

   For the rolls, peel and finely dice the shallot. In a hot pot, sauté it in 2 tbsp butter until translucent. Sprinkle with flour, stir briefly, then add cream while stirring. Simmer for about 5 minutes until thickened. Season with salt, pepper, and nutmeg; remove from heat and let cool. Wash, trim, and cut the savoy cabbage into fine strips. Blanch in salted water for about 2 minutes, shock in ice water, and drain well. Mix into the cooled sauce.

3. 3.

   For the crepes, melt the remaining butter. Whisk together egg, a pinch of salt, flour, melted butter, and milk to form a smooth batter; cover and rest for about 10 minutes. In a non-stick pan, cook each crepe in a little hot clarified butter until golden. Remove, place on a plate, and let cool.

4. 4.

   Rinse the rabbit, pat dry, season with salt and pepper, and brown in a hot pan with 1 tbsp clarified butter all around for about 5 minutes. Set aside.

5. 5.

   Spread savoy cabbage over each crepe, top with a slice of rabbit back, and roll up. Place seam side down in a greased baking dish and bake at 180°C (350°F) for 15–20 minutes until cooked through.

6. 6.

   For the sauce, strain the mushrooms through a sieve and filter the soaking liquid again through a fine cloth or coffee filter. Capture the broth, rinse the chanterelles, and drain.

7. 7.

   Dice onion and garlic finely. Sauté in hot butter until lightly golden. Deglaze with wine, stock, mushroom soaking liquid, and cognac; reduce to about half. Strain into a sauté pan. Add chanterelles and simmer gently for about 10 minutes. Whisk cream until creamy and fold into the sauce. Season with salt and pepper.

8. 8.

   Remove crepes from the oven, cut into pieces, and serve on top of the sauce. Optionally accompany with celery purée.