Sautéed Rabbit With Leeks and Apricots

Images poireaux
Preparation 30 min.
Baking 1 h 15 min.
Portions 4
Freezing No


  • 1 whole rabbit cut in 6 pieces
  • 1 lemon
  • 45 ml (3 tbsp.) olive oil
  • 30 ml (2 tbsp.) butter
  • 1 package of sliced leeks Les Cultures de chez nous
  • 4 cloves of garlic, minced
  • 1 rosemary stick (or 5 ml (1 tsp.) dry rosemary)
  • 2 tomatoes, seeded and diced
  • 125 ml (1/2 cup) white wine
  • 60 ml (1/4 cup) maple syrup
  • 500 ml (2 cups) chicken stock
  • 250 ml (1 cup) Paris mushrooms, chopped
  • 12 dry apricots
  • Salt and pepper to taste
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  • Wash rabbit pieces and baste with lemon juice. Heat oil and butter in a pan and brown rabbit. Remove rabbit from the heat and put in an oven-casserole.
  • In the same pan, brown half the package of sliced leeks, garlic, rosemary and tomatoes. Cook 2 to 3 minutes. Pour white wine in, maple syrup and chicken stock. Season. Simmer 5 minutes and pour over rabbit.
  • Cover and cook in the oven at 350°F (175°C), about 1 hour.
  • In the pan, brown the other half of the sliced leeks package, with mushrooms and apricots 2 to 3 minutes. Add to rabbit and continue cooking in the oven until the flesh peels easily; about 10 minutes.

Chef's notes

Can be a really hearty and original meal when garnishing a barley or rice chive nest with honey glazed turnip or carrot shoestring. For an easier preparation, ask your butcher to precut the rabbit in six pieces.