Leeks

Leeks and apricots rabbit sauté

Name: Leeks and apricots rabbit sauté
Prep time: 1 h 45 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 whole rabbit, sliced into 6 parts; 1 lemon; 45 ml (3 tablespoons) of olive oil; 30 ml (2 tablespoons) of butter; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 4 chopped garlic cloves; 1 fresh rosemary branch (or 1 teaspoon of powdered rosemary); 2 emptied and seeded tomatoes into pieces; 125 ml (1/2 cup) of white wine; 60 ml (1/4 cup) of maple syrup; 500 ml (2 cups) of chicken broth; 250 ml (1 cup) of sliced Swiss brown mushrooms; 12 dry apricots; Salt and pepper up to taste

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 30

Baking 75

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 whole rabbit, sliced into 6 parts
1 lemon
45 ml (3 tablespoons) of olive oil
30 ml (2 tablespoons) of butter
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
4 chopped garlic cloves
1 fresh rosemary branch (or 1 teaspoon of powdered rosemary)
2 emptied and seeded tomatoes into pieces
125 ml (1/2 cup) of white wine
60 ml (1/4 cup) of maple syrup
500 ml (2 cups) of chicken broth
250 ml (1 cup) of sliced Swiss brown mushrooms
12 dry apricots
Salt and pepper up to taste

Preparation

Side-by-side mode

Clean rabbit pieces and spray with lemon juice. Heat oil and butter in a pan. Roast rabbit pieces. Remove rabbit from heat and set in an oven baking safe cocotte.
In the same pan, fry half the package of sliced leeks, garlic, rosemary and tomatoes. Cook for 2 to 3 minutes. Add white wine, maple syrup and chicken broth. Season. Simmer 5 minutes then pour over rabbit pieces.
Oven bake, covered, at 350 °F (175 °C), for about 1 hour.
In a pan, fry second half of the package of sliced leeks, mushrooms and apricots for 3 to 4 minutes. Add rabbit and continue oven bake until the flesh crumbles of the bones, which is about 10 minutes.

Chef’s note

Becomes a complete and original meal when served over a nest of barley or chive rice with a julienne of rutabagas or honey glazed carrots. To ease everything, ask your butcher to slice rabbit instead of yourself into 6 pieces.