Rabbit Roulades in Cream Sauce with Button Mushrooms

Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🍗✨

Clean the rabbit thigh. Clean and debone the rabbit thigh (you can debone it without cutting through the meat as in the video, or debone it in the usual way and then roll it up and secure it with a toothpick)

Slice the mushrooms. Clean the mushrooms and cut them into quarters

Slice the bacon. Cut the bacon into strips

Saute the spinach. Heat a little olive oil in a pan, add the spinach, and saute over medium heat for about 2 minutes, until wilted

Chop the spinach. Finely chop the spinach

Prepare the stuffing. Add the cheese, breadcrumbs, and egg to the chopped spinach, mix, and season with salt

Fill and secure the thigh. Fill the rabbit thigh with the prepared mixture and secure the opening with a toothpick or skewer

Saute the bacon. Saute the bacon in a pan over medium heat for about 3-4 minutes until golden brown

Brown the meat. Add the thigh and saute over medium heat for about 2 minutes on each side to brown it

Saute the mushrooms. Add the mushrooms and saute over medium heat for about 5 minutes, lightly seasoning with salt and pepper while cooking

Simmer with cream. Pour in the cream, cover with a lid, and simmer over low heat for about 10-15 minutes

Reduce the sauce. Remove the thigh from the pan and reduce the sauce over higher heat for about 3-5 minutes, until creamy

Slice and serve. Slice the thigh, arrange on a plate, spoon over the sauce, and serve 🍽️✨