Rabbit Strudel

Ingredients

• 1 (1 lb) package phyllo dough
• 3/4 cup dried breadcrumbs
• 1 lb butter, melted
• Roast Rabbit and Optional Stock
• 1 whole rabbit
• 1 medium yellow onion, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup dry vermouth
• 4 sprigs fresh thyme
• 12 cups water (optional)
• Filling
• 2 bunches fresh spinach, stemmed
• 2 garlic cloves, peeled and minced
• 3 shallots, peeled and minced
• 1/2 teaspoon fresh thyme, chopped
• 1 1/4 lbs havarti cheese, shredded (about 5 cups)
• salt, pepper and ground cayenne, to taste
• Sauce
• 2 tablespoons olive oil
• 2 onions, peeled and chopped
• 6 garlic cloves, peeled and minced
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 cup dry white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc are all very good)
• 2 cups stock (from cooking the rabbit bones and bits)
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh marjoram, minced
• 1 teaspoon fresh flat-leaf parsley, minced
• 1 lemon, juice of
• 1 red bell pepper, roasted and pureed
• salt, pepper and cayenne, to taste