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Sautéed Rabbit With Leeks and Clementines 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.
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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 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

Sautéed Rabbit With Leeks and Clementines

Rate this recipe
1 Vote
4
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
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  • 3 Tbsp.
    (45 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    750 ML - 1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
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    LACTANTIA BUTTER SALTED OR UNSALTED

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    $3.33 ea.

    454 g

  • 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
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    PRODUCT OF ONTARIO 3.95/kg

  • 1/2 cup
    (125 mL)
    white wine
  • 1/4 cup
    (60 mL)
    Maple syrup
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    VOISIN'S MAPLE SYRUP

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    250 ml SELECTED VARIETIES

  • 2 cups
    (500 mL)
    chicken broth
  • 1 cup
    (250 ml)
    paris mushrooms chopped
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  • 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

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.

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