6 rabbits, legs removed
1/2 garlic clove, pared, minced
1 oz. dry white wine
2 tbsp. olive oil
1-1/3 tsp. parsley, finely chopped
3/4 tsp. thyme, finely chopped
3/4 tsp. basil, finely chopped
3/4 tsp. dill weed, finely chopped
sage, finely chopped, to taste
salt and pepper, to taste
6 portobello mushrooms, 4 to 5 in. in diameter,
6 oz. Herbed Rabbit Forcemeat
6 caul, 6-in.-x-6-in. sheets
1-1/2 oz. thyme butter, melted
Trim rabbit saddles, leaving belly meat intact. Reserve. Combine garlic, wine, oil, herbs, salt and pepper in glass dish; add portobellos. Cover; refrigerate for 1 hour.
Transfer mushrooms to grill; grill over charcoal or wood chips until tender and juicy, about 3 minutes per side. Return to marinade; let cool for 1 hour. Pipe forcemeat into center of reserved rabbit saddles; roll up and turn so tenderloins face up.
Slice portobellos on bias; shingle over top and sides of saddles. Secure with caul, trimming any excess. Season with salt and pepper; brush with thyme butter. Place on roasting rack; roast at 325 degrees F until golden, about 20 minutes. Let stand 20 minutes before slicing.