Rabbit with leeks pot-au-feu
20
120
4
No
Ingredients
- 1 rabbit slice into chunks
- Salt and pepper
- Flour (to cover)
- 30 ml (2 tablespoons) of olive oil
- 4 bacon slices, sliced into small strips
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 chopped garlic cloves
- 375 ml (1 1/2 cup) of chicken broth
- 1 Bay leaf
- 1 rosemary branch
- 250 ml (1 cup) of white wine
- 12 seeded dried prunes
Preparation
Side-by-side mode
- Season and flour rabbit chunks.
- Brown bacon in olive oil. Remove and set aside.
- Brown rabbit chunks in a large pan at high heat with its fat. Remove meats from pan, set in a cocotte and set aside.
- In the same pan, with fats left, add leeks and garlic, mix well and brown 2 minutes while stirring frequently. Pour in the cocotte with rabbit and bacons.
- Add ingredients left in the cocotte and mix well. Bring to a boil, low down heat and simmer for 1h 45 or until meat tenders.
- Serve with rice or green vegetables.
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