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🍽️ Cabbage and Hare Rolls in Crepe Wraps

1150 kcal · 30 min · 4 servings

Ingredients

• 50 g dried morels
• 1 onion
• 1 garlic clove
• 1 tbsp butter
• 100 ml dry white wine
• 250 ml game stock
• 40 ml cognac
• 100 ml whipping cream
• salt
• pepper (from the mill)
• 1 shallot
• 4 tbsp butter
• 2 tbsp flour
• 250 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg (ground)
• 500 g savoy cabbage
• 1 egg
• 100 g flour
• 200 ml milk
• 4 rabbit loins (approx. 120 g each)
• 3 tbsp clarified butter (for frying)
• soft butter (for the baking dish)

Instructions

1. 1. Pour about 200 milliliters of water over the morels.
2. 2. Let the morels soak in the water for 30 minutes.
3. 3. Peel the shallot and cut it into fine cubes.
4. 4. Heat 2 tablespoons of butter in a pot.
5. 5. Sauté the shallot cubes until translucent.
6. 6. Sprinkle flour over the shallots.
7. 7. Stir and cook the flour briefly.
8. 8. Pour in the cream while stirring.
9. 9. Simmer the sauce until thick for 5 minutes.
10. 10. Season the sauce with salt, pepper, and nutmeg.
11. 11. Remove the sauce from the heat and let it cool.
12. 12. Wash the savoy cabbage and remove the tough stems.
13. 13. Cut the savoy cabbage into thin strips.
14. 14. Blanch the cabbage in boiling salted water for 2 minutes.
15. 15. Shock the cabbage with cold water.
16. 16. Let the cabbage drain well.
17. 17. Mix the cabbage with the cooled sauce.
18. 18. Melt the remaining butter.
19. 19. Whisk egg, salt, flour, butter, and milk into a smooth batter.
20. 20. Let the batter rest covered for 10 minutes.
21. 21. Heat lard in a non-stick pan.
22. 22. Bake 4 crepes one after another.
23. 23. Remove the crepes from the pan.
24. 24. Place the crepes on a plate.
25. 25. Let the crepes cool down.
26. 26. Rinse the meat briefly.
27. 27. Pat the meat dry.
28. 28. Season the meat with salt and pepper.
29. 29. Heat 1 tablespoon of clarified butter in a pan.
30. 30. Fry the meat on all sides for 5 minutes.
31. 31. Remove the meat from the pan.
32. 32. Spread the cabbage mixture onto the crepes.
33. 33. Place the hare loin in the center of the filling.
34. 34. Roll up the crepes tightly.
35. 35. Place the rolls seam-side down in a buttered baking dish.
36. 36. Finish cooking the rolls in the oven for 15 to 20 minutes.
37. 37. Pour the morel soaking water through a sieve.
38. 38. Filter the water again through a fine cloth or coffee filter.
39. 39. Collect the clear morel water.
40. 40. Rinse the morels.
41. 41. Let the morels drain.
42. 42. Peel the onion and garlic.
43. 43. Finely dice the onion and garlic.
44. 44. Sauté onion and garlic in hot butter until golden brown.
45. 45. Deglaze with wine.
46. 46. Add meat stock.
47. 47. Pour in the morel water.
48. 48. Pour in cognac.
49. 49. Reduce the sauce by half.
50. 50. Strain the sauce through a sieve into a pot.
51. 51. Add the morels to the sauce.
52. 52. Simmer the sauce with morels gently for 10 minutes.
53. 53. Whip the cream until creamy.
54. 54. Stir the cream into the sauce at the end.
55. 55. Season the sauce with salt and pepper.
56. 56. Remove the crepes from the oven.
57. 57. Cut the crepes into pieces.
58. 58. Arrange the crepe pieces on the sauce.
59. 59. Serve the dish.
60. 60. Serve with celery puree if desired.

Nutrition per serving

• kcal: 1150
• Protein: 65 g · Fett/Fat: 78 g · Carbs: 35 g