Rabbit Roulade

Ok, so today is the day that I do my first culinary competition of the year. My nerves are shot and I am an emotional train wreck.

I have been haunted by my lack of Gold Medals in this competition for the past 10 years. (It is a point based system not a ranking system, last year I had the highest number of points but still only a silver medal) So today, in just a few hours, I am going to do my best at getting gold.

Below is the recipe for my Rabbit dish. It might seem, to the lay cook, to be missing some instructions. This recipe is written for the professional chef. If you have any questions about how to debone a rabbit feel free to ask them!

Take care and much love,


Fried Rabbit Roulade with Pumpkin Puree, Grilled Squash and serrved with a Mountain Dew Ponzu Sauce.

Rabbit Roulade

1 ea whole rabbit

1 cup cooked rice

½ cup cooked chorizo

1 ea cooked and chopped rabbit liver

2 ea green onions

2 tablespoons chopped mint

Salt and pepper


1 cup flour

1 cup panko

2 ea eggs

De-bone the rabbit saddle. De-bone one rabbit back leg. Lay rabbit saddle and other meat flat on cling wrap. Lay in thin strips the rabbit leg down the center of the de-boned rabbit saddle.

Combine rice, chorizo, mint, liver and green onions in a small bowl. Mix well, season with salt and pepper. Add half of mix to the center of the de-boned saddle.

Roll saddle around mix, leg meat and into the cling film. Make a roulade

Poach roulade for 12 minutes.

Chill roulade in ice bath.

Remove roulade from cling film and coat in flour. Then roll in whisked egg, then in panko. Then roll again in egg and then again in the panko. Double batter.

Fry the rabbit for 7 minutes. Let stand for 4 minutes before slicing.

Mountain Dew Ponzu

1 12oz can mountain dew

¼ cup soy sauce

2 green onions, sliced

¼ cup sweet chili sauce

Boil all ingredients until syrup thick. Adjust seasonings with salt and pepper as needed.

Grilled Vegetables

1 ea yellow squash

1ea zucchini

1 ea red pepper

1 ea red onion

Rough chop the vegetables in baton-ish shapes. Large enough to grill. Toss with olive oil, salt and pepper.

Grill on one side of the vegetable, then flip after 2 minutes. Cook on the other side for 1 additional minute and serve hot..

Pumpkin Puree

1 ea sugar pumpkin

¼ cup brown sugar

1 12oz can coconut milk, perhaps less

1 tablespoon red curry paste

Pinch cinnamon



Half pumpkin. Core and remove seeds. Sprinkle brown sugar in exposed flesh. Season with salt and pepper. Roast, until fork tender, in 350 degree oven.

Remove from oven, let chill for 10 minutes. Remove flesh from the skin, add to blender. Add the curry, ½ the coconut milk, cinnamon and then puree. Adjust with coconut milk to desired consistency. Reserve and serve hot.


1 ea lime

Mint leaves

Slice mint leaves, supreme lime. Zest lime, juice lime, toss all together. Use as garnish.

One thought on “Rabbit Roulade

  1. I cannot begin to comment on all of the amazing recipes! If hunting your main dishes does not get to the heart of the people, reducing Mountain Dew into a sauce will! (Mike is going to love that!)
    Great work, Sir!
    Much love to you and yours,

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