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Granny's Rabbit Spring Rolls

1 x 2 lb. whole rabbit, cut into pieces, (1 to 1.5 kilograms)
1/2 cup white wine
2 tbl olive oil
2 lrg carrot, julienned
1 cup morel mushroom, chopped
3 lrg cabbage, leaves, shredded
5 x green onion, chopped
1 sprg thyme, leaves, removed
2 x juniper berries
24 x 6 inch squares phyllo dough
    salt
    pepper

 Method :
Preheat oven to 350 degrees Fahrenheit.
Season the rabbit with salt and pepper. Put the olive oil in a heavy-bottomed pan to heat and then sear the rabbit until. Once it starts to brown, add the white wine, cover with tin foil and move the pan to the oven to continue roasting. This should take about 15 minutes.
Meanwhile, peel and julienne the carrots. Blanch them in boiling, salted water for 20 seconds. Drain and refresh under cold water. Chop the spring onions and the morel mushrooms. Crush the juniper berries under the flat blade of a knife. Saute the mushrooms, green onions, juniper berries and thyme leaves in a frying pan together in just enough olive oil to prevent them burning. You do not want to add too much olive oil here or the spring roll filling will be greasy. Shred the cabbage leaves and blanch in a large saucepan of salted, boiling water for 20 seconds. Drain and refresh under cold water. Shake well to remove any excess water.
Once well roasted (you do not want this rabbit to be rare), remove the rabbit from the oven. Allow the rabbit to cool so that you can handle it comfortably. Remove the meat from the bones and shred into small pieces. Mix the meat with the shredded cabbage, mushroom and onion mix and the julienned carrots. Season with salt and pepper.
Take 12 squares of phyllo dough and brush them lightly with olive oil. Place the remaining 12 on top of them. With the corner of the square facing you, place a heaped teaspoonful of the rabbit mixture across the centre of each square. Fold over the left and right of each square so that they overlap in the middle. Brush a bit of oil over the top half of the wrapper. Fold the bottom half up, then roll up tightly. The oil will seal the roll. Place on a lightly oiled baking tray.
Bake the rabbit spring rolls for 15 minutes or until golden brown and hot.
Yield: 12 rolls