Rabbit Strudel on Artichoke Ragout

Cut the poulard breasts into small cubes and put them in the freezer for about 10 min. When they are slightly frozen, whisk finely in a hand mixer, add the blue cheese and chopped chervil, chop finely repeatedly and refrigerate.

Season the rabbit fillets with salt and pepper and sear them briefly on all sides in a frying pan. Sauté the vegetable cubes in olive oil, season with salt and pepper and cool.

Lay out the strudel dough on a dish rack, brush thinly with egg yolk and place the second strudel sheet directly on top. Fold the vegetable cubes and the livers into the cheese farce and place on the strudel dough. (about 4cm wide, length of 2 rabbit fillets). Place the fillets on top and cover with farce one more time.

Now roll up the strudel dough tightly, brush with butter and place on a baking tray. Bake in the oven for about 12-15 min at 200 °C.

Clean the artichoke hearts, chop them and sauté them with garlic and thyme in olive oil, season with salt and pepper and extinguish with the white wine.

Cook the whole until there is no liquid left. Cut the tomatoes into cubes, chop the parsley, also add and cook until the desired binding.

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