Rabbit Strudel - cooking recipe

Ingredients

1 (1 lb) package phyllo dough
3/4 cup dried breadcrumbs
1 lb butter, melted
Roast Rabbit and Optional Stock
1 whole rabbit
1 medium yellow onion, peeled and chopped
3 garlic cloves, peeled and chopped
1/2 teaspoon pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/2 cup dry vermouth
4 sprigs fresh thyme
12 cups water (optional)
Filling
2 bunches fresh spinach, stemmed
2 garlic cloves, peeled and minced
3 shallots, peeled and minced
1/2 teaspoon fresh thyme, chopped
1 1/4 lbs havarti cheese, shredded (about 5 cups)
salt, pepper and ground cayenne, to taste
Sauce
2 tablespoons olive oil
2 onions, peeled and chopped
6 garlic cloves, peeled and minced
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 cup dry white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc are all very good)
2 cups stock (from cooking the rabbit bones and bits)
1 teaspoon fresh thyme, minced
1 teaspoon fresh marjoram, minced
1 teaspoon fresh flat-leaf parsley, minced
1 lemon, juice of
1 red bell pepper, roasted and pureed
salt, pepper and cayenne, to taste

Preparation

To roast the rabbit: Place the rabbit in a large roasting pan with all ingredients except water and cover with aluminum foil.
Bake at 375F until tender (about 30 minutes).
Let cool; pick the meat off the bones and chop.
To make the optional stock: Place bones and any scraps from the rabbit into a small pot, cover with water and boil to reduce by half.
Strain and set to the side.
To make the filling: Blanch the spinach in boiling water and cover for about three minutes.
Let cool; drain and squeeze allthe moisture out of the spinach.
Chop and set to the side.
Saute the garlic and shallots until tender; add thyme, spinach and cheese.
Add seasoning.
Place a sheet of phyllo on work surface; brush with butter and sprinkle lightly with bread crumbs.
Repeat to make 3 to 5 layers.
Cut into 3 lengthwise strips.
Place the filling in a line down the center of each strip.
Place the chopped meat down the center of the filling.
Fold the sides over, then roll up jelly-roll fashion.
Cover and chill 30 minutes.
While the pastries are chilling, preheat oven to 375\u00b0F.
Bake until golden brown, about 15 minutes.
To make the sauce: Heat oil in a large skillet; sweat the vegetables until tender.
Add wine and cook until reduced by half, about ten minutes.
Add stock or broth, hers and lemon juice.
Simmer until almost completely reduced; add red pepper puree and adjust seasonings.
To serve: Pool a little sauce on each plate.
Cut each strudel diagonally into four slices and serve two slices to a plate.