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.

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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