Braised rabbit with Noire de Chambly
10
150
4
No
Ingredients
- 1 rabbit of 1.2 kg sliced into 6 pieces
- Olive oil
- 500 ml (2 cups) of leek's white into rings
- 500 ml (2 cups) of nurnips cut into lare cubes
- 500 ml (2 cups) small potatoes sliced in two
- 500 ml (2 cups) of Nantes carrots, sliced into large pieces
- 5 ml (1 teaspoon) of dried parsley
- 5 ml (1 teaspoons) of Provences herbs
- 65 ml (1/4 cup) of white wine
- 250 ml (1 cup) of chicken broth
- 750 ml of Noire de Chambly
- Finely chopped fresh parsley for garnishing
Preparation
Side-by-side mode
- Preheat oven at 350°F.
- In a large oven safe cauldron, heat olive oil at medium heat. Brown rabbit on all sides for about 5 minutes. Salt and pepper. Mix frequently.
- Add leeks and spices then cook for 2 more minutes while stirring. Deglaze with white wine and scratch bottom to take all flavors.
- Add vegetables then broth over it. Pour then Noire de Chambly until theres liquid at the 3/4. (Drink what's left!)
- Oven bake covered for 2h30.
- Serve hot and pour a good quantity of juice over it.
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