Rabbit roulades with green salad

Ingredients

• 2 rabbit backs (boneless)
• 6 shallots
• 1.5 bunch parsley
• 3 sprigs thyme
• 150 ml olive oil
• Salt
• Pepper
• 150 g mixed leaf lettuce (Lollo Bionda, Eichblatt, arugula, spinach, etc.)
• 2 Organic Limes
• 100 g powdered sugar
• 2 tsp seasoned vegetable broth powder
• coarse Sea salt
• kitchen twine

Instructions

1. 1.

   Lay the rabbit fillets on a large sheet of plastic wrap on a cutting board (inner side up). Cover with another layer of plastic and gently pound each piece with a meat mallet or a heavy pan until slightly flattened. Remove the top layer of plastic.

2. 2.

   Peel and finely chop the shallots. Wash, dry, strip stems from, and finely chop the parsley and thyme. Heat 2 tbsp olive oil in an oven‑proof skillet and sauté the shallots until translucent. Add the herbs, set aside to cool a bit. Season with salt and pepper and spread evenly over the rabbit. Roll each piece tightly from one side and secure with kitchen twine. Repeat with the second back. Heat 3–4 tbsp olive oil in the pan and sear the roulades on all sides until golden. Transfer to a preheated oven at 180 °C and bake for about 15 minutes, covering loosely with foil if needed.

3. 3.

   Wash and dry the lettuce.

4. 4.

   Wash the limes, zest, then squeeze out the juice. In a tall mixing bowl combine lime juice, powdered sugar, vegetable broth powder, pepper, and a pinch of salt; whisk with an electric hand mixer. While whisking, drizzle in the olive oil in a thin stream until a creamy dressing forms.

5. 5.

   Arrange the lettuce on small bowls. Remove the roulades from the oven, cut the twine off, slice each roulade into rounds, drizzle dressing over the salad, place the slices on top, and serve immediately.