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Sautéed Rabbit With Leeks and Clementines 2013-08-06 https://www.metro.ca/userfiles/image/recipes/saute-lapin-poireaux-clementine-2288.jpg PT30M PT1H25M PT1H55M

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.

4 Metro

4 1 4 4

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 fresh rosemary or 1 teaspoon (5 mL) dry rosemary 2 Tomato, 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

Sautéed Rabbit With Leeks and Clementines

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servings

0:30

Preparation

1:25

COOKING

1:55

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1

whole rabbit cut in 6 pieces

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$7.99 ea.

SELECTED SIZES SELECTED VARIETIES

1

lemon

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LEMONS

$2.99 ea.

2 lb PRODUCT OF SOUTH AFRICA OR ARGENTINA GREEN BEANS 340 g PRODUCT OF U.S.A BELLE GROOVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO LIMES 1 lb PRODUCT OF MEXICO

3 Tbsp.
(45 mL)
olive oil

2 Tbsp.
(30 mL)
butter

1

sliced leek (white only)

4

cloves of garlic minced

1

fresh rosemary or 1 teaspoon (5 mL) dry rosemary

2

Tomato, seeded and diced

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EGGPLANTS

$1.29 ea. or /lb

PRODUCT OF U.S.A., 1.29/lb, 2.84/kg ENDIVE OR ESCAROLE PRODUCT OF CANADA, 1.29 EA ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/kg GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO 1.29/lb, 2.84/kg

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

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Flyer Deal (1)

LEMONS

$2.99 ea.

2 lb PRODUCT OF SOUTH AFRICA OR ARGENTINA GREEN BEANS 340 g PRODUCT OF U.S.A BELLE GROOVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO LIMES 1 lb PRODUCT OF MEXICO

2

clementines separated into segments

Salt and pepper to taste

Imprimer ma sélection

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.

Source : Metro

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