Rabbit with leeks pot au feu

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 120
Portions 4
Freezing No


  • 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 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 375 ml (1 ½ cup) of chicken broth
  • 1 Bay leaf
  • 1 rosemary branch
  • 250 ml (1 cup) of white wine
  • 12 seeded dried prunes
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  • 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.

Chef's notes