Rulada de iepure dezosat/Boneless rabbit roll

Mai este putin timp pana la Craciun. Daca inca nu v-ati hotarat ce meniu sa alegeti eu va propun sa luati in considerare pe langa altele si o rulada de iepure.
M-am gandit sa particip cu reteta aceasta si la un concurs tare haios organizat de Cristi Borod – Bucatar Maniac. Este vorba de “21 decembrie 2012 -Reteta finala” – concursul apocaliptic :))
Carnea de iepure nu se gaseste prea des in magazinele noastre dar cu putin efort veti reusi sa aflati de unde sa o procurati. Eu am avut doi iepuri de la mama pe care i-am dezosat si i-am pregatit pentru rulade.
Probabil ca va intrebati de ce am dezosat iepurele M-am inspirat de pe un forum culinar unde Any, o doamna foarte talentata, si-a prezentat retetele de iepuri dezosati si umpluti. M-am inspirat si dintr-un videoclip de pe youtube:
There is little time before Christmas. If you haven’t decided yet what menu to choose I would suggest to consider among others a rabbit roulade.
I want also to participate with this recipe at a very funny contest organised by Cristi Borod – Maniac Chef. It’s the “21st of December-The final recipe” – the Apocalyptic Contest :))
Rabbit meat is not found too often in our stores but with a little effort you will succeed to find from where to buy. I had two rabbits from my mother that I deboned and I prepared for rolls.
You probably wonder from where I got this idea. I took it from a culinary forum from Any, a very talented lady, who presented her boneless rabbit rolls recipes. I inspired also from a video on youtube:

Desi in videoclip parea foarte simplu, la primul iepure a fost destul de dificil. Nu am dezosat nimic in viata mea si asta s-a vazut. Daca va hotarati sa dezosati o bucata de carne asigurati-va ca aveti un cutit foarte bun si bine ascutit.
Rezultatul final sunt sigura ca va va multumi! 🙂
Although in the video seemed very simple, the first rabbit was quite difficult to debone. I didn’t deboned anything in my life and it was easy to see. If you decide to debone a piece of meat, make sure that you have a very good and sharp knife.
I’m sure the result will please you! 🙂

Ingrediente (pentru doua rulade):
– 2 iepuri (1.5-2 kg)
-500 g ficat de pui si ficatii iepurilor
-500 ml vin alb
-500 g ciuperci
-100 g spek
-1 ou
-piper Sichuan
-oregano
-salvie
-boia iute
-sare
-frunze de dafin
Ingredients (for two rolls):
– 2 rabbits (1.5-2 kg)
-500 g chicken livers and livers from rabbits
-500 ml white wine
-500 g mushrooms
-100 g spek
-1 egg
-Sichuan pepper
-oregano
-sage
-spicy paprika 
-salt
-bay leaves

Am spalat iepurii si i-am asezat pe masa duopa care am inceput sa ii dezosez conform instructiunilor din videoclip. Am inceput cu picioarele din spate, am continuat pe langa coloana, coaste, picioarele din fata si pe langa gat. La final am desprins cu grija bucata de carne deosata de coloana. Aici mi s-a parut cel mai greu. Cea mai mica greseala poate duce la despicarea bucatii de carne in doua, nemaiputand sa fie rulata fara ca umplutura sa nu iasa. Am reusit in final. La al doilea operatiile au mers mult mai repede si mai bine. Ca dovada ca practica e importanta 😉
I washed the rabbits and I put them on the table. I began to debone them as instructed in the video. I started with back legs, I continued near the spine, ribs, front legs and around the neck. Finally I carefully separated the spine and deboned piece of meat. Here I felt that was the most difficult point. The slightest mistake can lead to splitting off the meat in two, unable to be rolled without the spreading of filling. I finally succeeded. The second debone operation went much faster and better. Practice is important 😉

Bucatile de carne dezosate le-am pus intr-un vas si am adaugat condimente si vin. Apoi am acoperit cu un capac si am bagat vasul in frigider pana a doua zi.
I put boneless pieces of meat in a bowl and I added spices and wine. Then I covered with a lid and put the bowl in the refrigerator until the next day.

A doua zi am pregatit umplutura. Am fiert ficatul si am curatat ciupercile si le-am tocat cu robotul.
The next day I prepared the filling. I boiled the liver and peeled mushrooms and I chopped them with my food processor.

Amestecul de ficat si ciuperci se framanta impreuna cu oul si condimentele obtinandu-se o compozitie pentru rulada.
Liver and mushrooms were mixed with egg and spices in order to obtain a composition for rolls.

Bucata de carne de iepure se ia si se intinde pe masa. Se aranjeaza bucatile de spek si amestecul de ficat si ciuperci si se ruleaza. Apoi se leaga cu snururi de silicon sau cu ata. Se aseaza in tava. Eu am folosit oasele de iepure pentru a prepara o supa pe care am pus-o in tava peste rulada. Tava am acoperit-o cu aluminiu si am pus-o in cuptorul preincalzit. Rulada a fost gata cam intr-o ora si 45 de minute, ultimele 10 minute fiind descoperita. In acest timp am intors-o pe toate partile.
Piece of rabbit meat is taken and lay on the table. Arrange the pieces Spek and liver and mushroom mixture and roll. Then bind with cords of silicone or thread. Put the roll in the tray. I used rabbit bones soup to cook the meat roll. I covered the tray with aluminium foil and I put it in the preheated oven. The meat roll was cooked in 1 hour and 45 minutes, at medium temperature, the last 10 minutes without aluminium cover. In this time I rolled over the meat roll several times.

Am servit rulada de iepure alaturi de risotto cu ciuperci si piure de morcovi.
We served the rabbit roll with risotto with mushrooms and carrot puree.

Pofta buna!
Bon appétit!