Leeks

Rabbit shoulder with leeks

Name: Rabbit shoulder with leeks
Prep time: 1 h 5 min
Cook time: 45 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 12 rabbit shoulders; 150 g (1/4 pound) of smoked bacon; 3 finely chopped shallots; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 225 g (1/2 pound) of coffee mushrooms; 150 ml (2/3 cup) of old-style cream; 30 ml (2 tablespoons) of butter; 750 ml (3/4 cup) of rabbit stock (see recipe); Salt and pepper up to taste; 30 ml (2 tablespoons) of finely chopped fresh tarragon

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 20

Baking 45

Portions 4

Freezing No

Ingredients Preparation

Ingredients

12 rabbit shoulders
150 g (1/4 pound) of smoked bacon
3 finely chopped shallots
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
225 g (1/2 pound) of coffee mushrooms
150 ml (2/3 cup) of old-style cream
30 ml (2 tablespoons) of butter
750 ml (3/4 cup) of rabbit stock (see recipe)
Salt and pepper up to taste
30 ml (2 tablespoons) of finely chopped fresh tarragon

Preparation

Side-by-side mode

In a casserole, brown shallots and bacon for about 2 minutes. Add rabbit shoulders and brown over all sides.
Boils Les Cultures de chez nous sliced leeks for 2 minutes. Drain and add preparation obtained at the beginning. Pour rabbit stock. Salt, pepper and bring to a boil. Cover and reduce heat at minimum. Then cook for 20 to 25 minutes.
Add cream, mushrooms, tarragon and cook uncovered for 15 minutes.

Chef’s note

Serve with mashed blue potatoes.