Take a glass of red wine and pour it into the boil.
Soak the pig’s net in cold water for about half an hour until it turns white. Change the water two or three times.
Carefully remove the fillets from the bone with a sharp kitchen knife so that the belly flaps remain attached.
Remove the skin from the onion and dice very finely, rinse the spinach well. Melt the butter in a frying pan and sauté the onion cubes in it. Add the spinach, toss lightly and season with salt and freshly ground pepper. Drain well in a sieve. Spread the spinach evenly on the inside of the fillets (the side that was on the bone) and cover with the belly flaps.
Squeeze the pork net and rub it dry. Wrap each fillet in a piece of pork net, season with salt and pepper and fry in a little oil until golden brown all over. The pork net dissolves to a large extent and holds the rolls together as a narrow crust. Then place the rolls in the oven heated to 190 °C and cook for another 6-7 minutes. If you like, you can quench the roast stock with white wine and cook it with whipped cream and stock to a light sauce.
However, the rabbit fillet tastes just as good without the sauce.
To serve, cut it into diagonal pieces to reveal the green filling.
Tip: If you can’t get a pork net, you can also assemble the roll with spaghetti.
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