Leeks and apricots rabbit sauté
30
75
4
No
Ingredients
- 1 whole rabbit, sliced into 6 parts
- 1 lemon
- 45 ml (3 tablespoons) of olive oil
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 4 chopped garlic cloves
- 1 fresh rosemary branch (or 1 teaspoon of powdered rosemary)
- 2 emptied and seeded tomatoes into pieces
- 125 ml (1/2 cup) of white wine
- 60 ml (1/4 cup) of maple syrup
- 500 ml (2 cups) of chicken broth
- 250 ml (1 cup) of sliced Swiss brown mushrooms
- 12 dry apricots
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Clean rabbit pieces and spray with lemon juice. Heat oil and butter in a pan. Roast rabbit pieces. Remove rabbit from heat and set in an oven baking safe cocotte.
- In the same pan, fry half the package of sliced leeks, garlic, rosemary and tomatoes. Cook for 2 to 3 minutes. Add white wine, maple syrup and chicken broth. Season. Simmer 5 minutes then pour over rabbit pieces.
- Oven bake, covered, at 350 °F (175 °C), for about 1 hour.
- In a pan, fry second half of the package of sliced leeks, mushrooms and apricots for 3 to 4 minutes. Add rabbit and continue oven bake until the flesh crumbles of the bones, which is about 10 minutes.
Chef’s note
Becomes a complete and original meal when served over a nest of barley or chive rice with a julienne of rutabagas or honey glazed carrots. To ease everything, ask your butcher to slice rabbit instead of yourself into 6 pieces.
