Braised rabbit with Noire de Chambly

Author: Samuel Joubert - Le Coup de Grâce
Lapin braisé à la Noire de Chambly
Preparation 10
Baking 150
Portions 4
Freezing No


  • 1 rabbit of 1.2 kg sliced into 6 pieces
  • Olive oil
  • 500 ml (2 cups) of leek's white into rings
  • 500 ml (2 cups) of nurnips cut into lare cubes
  • 500 ml (2 cups) small potatoes sliced in two
  • 500 ml (2 cups) of Nantes carrots, sliced into large pieces
  • 5 ml (1 teaspoon) of dried parsley
  • 5 ml (1 teaspoons) of Provences herbs
  • 65 ml (1/4 cup) of white wine
  • 250 ml (1 cup) of chicken broth
  • 750 ml of Noire de Chambly
  • Finely chopped fresh parsley for garnishing
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  • Preheat oven at 350°F.
  • In a large oven safe cauldron, heat olive oil at medium heat. Brown rabbit on all sides for about 5 minutes. Salt and pepper. Mix frequently.
  • Add leeks and spices then cook for 2 more minutes while stirring. Deglaze with white wine and scratch bottom to take all flavors.
  • Add vegetables then broth over it. Pour then Noire de Chambly until theres liquid at the 3/4. (Drink what's left!)
  • Oven bake covered for 2h30.
  • Serve hot and pour a good quantity of juice over it.

Chef's notes