From the saddle of the rabbit of a rabbit, cut 5-6 nice slices of meat
and put in a marinade.
The marination method: Rinse 5-10 young horseradish leaves
under running water. Shake off excess moisture and use them to wrap the rabbit. Soak a
clean linen dish towel in mixture of 1/2 cup water and 1/2 cup vinegar. Squeeze out excess
moisture until towel is damp but not dripping and wrap the rabbit in it. Place in crockery
bowl, cover with plate and refrigerate 24-48 hours.
After removing from marinade, pound the meat slices well on both sides with meat
mallet, sprinkle with salt & pepper. Refrigerate 15 minutes. Run 2 quartered onions,
6-8 fresh washed mushrooms and any scraps of rabbit meat left over from slicing through
meat grinder. Add 1 whole egg to ground mixture, salt & pepper to taste, and add
enough bread crumbs to get a filling that is spreadably soft but not mushy.
with filling and roll up tightly, tying with strong thread. Brown on all sides in hot fat,
then reduce heat, add 1 1/2 cups meat stock, cover and simmer 45-60 minutes or until
tender. Sprinkle with 1 Tablespoon or so flour, stirring gently, and add enough hot water
to get a nice, pourable sauce.
Simmer briefly and serve with rice and lettuce & sour