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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

1

lemon

3 Tbsp.
(45 mL)
olive oil

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3 L SELECTED VARIETIES

SAVE $5.00

MONINI EXTRA VIRGIN OLIVE OIL

$7.99 ea.

1 L

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

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ST. REGIS NON-ALCOHOLIC WINE

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750 ml SELECTED VARIETIES

1/4 cup
(60 mL)
Maple syrup

2 cups
(500 mL)
chicken broth

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CAMPBELL’S OR LIFE SMART BROTH OR SELECTION CRACKERS

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250 - 900 ml OR SELECTED SIZES SELECTED VARIETIES

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$1.67 ea.

250 - 900 ml OR SELECTED SIZES SELECTED VARIETIES

CAMPBELL’S OR LIFE SMART BROTH OR SELECTION CRACKERS

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250 - 900 ml OR SELECTED SIZES SELECTED VARIETIES

1 cup
(250 ml)
Paris mushrooms chopped

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OYSTER 100 g OR BUTTON 227 g PRODUCT OF ONTARIO

BELLE GROVE MUSHROOMS

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OYSTER 100 g OR BUTTON 227 g PRODUCT OF ONTARIO

BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

$3.29 ea.

227 g, PRODUCT OF ONTARIO

2

clementines separated into segments

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HALOS CLEMENTINES

$6.99 ea.

2 lb PRODUCT OF U.S.A.

Salt and pepper to taste

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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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