Sautéed Rabbit With Leeks and Clementines
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 25 min |
| Total: | 1 h 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 1 whole rabbit cut in 6 pieces
- 1 lemon
- 3 Tbsp. (45 mL) olive oil*
- 2 Tbsp. (30 mL) butter*
- 1 sliced leek (white only)
- 4 cloves of garlic, minced
- 1 rosemary stick or 1 tsp. (5 mL) dry rosemary
- 2 tomatoes, seeded and diced
- 1/2 cup (125 mL) white wine
- 1/4 cup (60 mL) maple syrup*
- 2 cups (500 mL) chicken stock*
- 1 cup Paris mushrooms, chopped
- 2 clementines separated into segments
- Salt and pepper to taste
Preparation
Wash rabbit pieces and baste with lemon juice.
Heat oil and butter in a pan and brown rabbit.
Remove rabbit from the heat and put in an oven-casserole.
In the same pan, brown half the quantity of sliced leeks, garlic, rosemary and tomatoes. Cook 2 to 3 minutes. Pour white wine in, maple syrup and chicken broth.
Season. Simmer 5 minutes and pour over rabbit.
Cover and cook in the oven at 350°F (180°C), about 1 hour.
In the pan, brown the other half of the sliced leeks, with mushrooms and clementines 2 to 3 minutes.
Add to rabbit and continue cooking in the oven until the flesh peels easily; about 10 minutes.
Salt and pepper to taste.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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