Leeks

Braised rabbit with Noire de Chambly

Name: Braised rabbit with Noire de Chambly
Prep time: 2 h 40 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 rabbit of 1.2 kg sliced into 6 pieces; Olive oil; 500 ml (2 cups) of leek's white into rings; 500 ml (2 cups) of nurnips cut into lare cubes; 500 ml (2 cups) small potatoes sliced in two; 500 ml (2 cups) of Nantes carrots, sliced into large pieces; 5 ml (1 teaspoon) of dried parsley; 5 ml (1 teaspoons) of Provences herbs; 65 ml (1/4 cup) of white wine; 250 ml (1 cup) of chicken broth; 750 ml of Noire de Chambly; Finely chopped fresh parsley for garnishing

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Author: Samuel Joubert – Le Coup de Grâce

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Preparation 10

Baking 150

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 rabbit of 1.2 kg sliced into 6 pieces
Olive oil
500 ml (2 cups) of leek's white into rings
500 ml (2 cups) of nurnips cut into lare cubes
500 ml (2 cups) small potatoes sliced in two
500 ml (2 cups) of Nantes carrots, sliced into large pieces
5 ml (1 teaspoon) of dried parsley
5 ml (1 teaspoons) of Provences herbs
65 ml (1/4 cup) of white wine
250 ml (1 cup) of chicken broth
750 ml of Noire de Chambly
Finely chopped fresh parsley for garnishing

Preparation

Side-by-side mode

Preheat oven at 350°F.
In a large oven safe cauldron, heat olive oil at medium heat. Brown rabbit on all sides for about 5 minutes. Salt and pepper. Mix frequently.
Add leeks and spices then cook for 2 more minutes while stirring. Deglaze with white wine and scratch bottom to take all flavors.
Add vegetables then broth over it. Pour then Noire de Chambly until theres liquid at the 3/4. (Drink what's left!)
Oven bake covered for 2h30.
Serve hot and pour a good quantity of juice over it.