Rabbit shoulder with leeks
20
45
4
No
Ingredients
- 12 rabbit shoulders
- 150 g (1/4 pound) of smoked bacon
- 3 finely chopped shallots
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 225 g (1/2 pound) of coffee mushrooms
- 150 ml (2/3 cup) of old-style cream
- 30 ml (2 tablespoons) of butter
- 750 ml (3/4 cup) of rabbit stock (see recipe)
- Salt and pepper up to taste
- 30 ml (2 tablespoons) of finely chopped fresh tarragon
Preparation
Side-by-side mode
- In a casserole, brown shallots and bacon for about 2 minutes. Add rabbit shoulders and brown over all sides.
- Boils Les Cultures de chez nous sliced leeks for 2 minutes. Drain and add preparation obtained at the beginning. Pour rabbit stock. Salt, pepper and bring to a boil. Cover and reduce heat at minimum. Then cook for 20 to 25 minutes.
- Add cream, mushrooms, tarragon and cook uncovered for 15 minutes.
Chef’s note
Serve with mashed blue potatoes.
