• 1 Rabbit, cut in pieces
  • Salt and freshly ground pepper
  • Flour
  • 30 ml (2 tbsp) olive oil
  • 4 slices of bacon cut into chunks
  • 1 250 gr package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 2 chopped garlic cloves
  • 375 ml (1 ½ cups) chicken broth
  • 1 bay leaf
  • 1 stem of rosemary
  • 250 ml (1 cup) white wine
  • 12 prunes, de-pitted
LeeksFind our bag in yourlocal grocery store


  • Season the rabbit pieces and roll in flour
  • Brown the bacon chunks in olive oil, remove and set aside
  • In a large skillet, brown the rabbit pieces over high heat, in the fat. Remove the meat from the skillet, place in a pot and set aside
  • In the same skillet, with the remaining fat, add the leeks and garlic, mix well and allow to brown for about 2 minutes, stirring regularly. Add the leeks to the pot with the rabbit and bacon chunks. Add the remaining ingredients and stir well. Bring to a boil, lower the heat and allow to simmer for 1 hour and 45 minutes or until the meat is tender.
  • Serve with rice and green vegetables.

Chef's notes