My favourite store:
Metro Lakeshore & Geneva
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to
checkout
Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
Is this your favourite store?
No, let's find my favourite storeWhy? This will allow you to browse the flyer, deals and coupons offered in your area.
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to
checkout
Trending now:
- Home
- Recipes and Occasions
- Recipe Details
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
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
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 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
Sautéed Rabbit With Leeks and Clementines
4
servings
0:30
Preparation
1:25
COOKING
1:55
TOTAL TIME
Ingredients
-
1
whole rabbit cut in 6 pieces
-
1
lemonYou might like:
Flyer Deal
(1)
-
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
tomatoes, seeded and dicedYou might like:
Flyer Deals
(3)
-
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 choppedYou might like:
Flyer Deal
(1)
-
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.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Related Recipes
