Sautéed Rabbit With Leeks and Clementines

Sautéed Rabbit With Leeks and Clementines
  • 4 servings
  • 0:30 Preparation
  • 1:25 Cooking
  • 1:55 Total Time


Add all
  • 1

    whole rabbit cut in 6 pieces

  • 1


  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)


  • 1

    sliced leek (white only)

  • 4

    cloves of garlic minced

  • 1

    fresh rosemary or 1 teaspoon (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 broth

  • 1 cup
    (250 ml)

    paris mushrooms chopped

  • 2

    clementines separated into segments

  • Salt and pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007