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Leeks
Rabbit with leeks pot au feu
Author:
Les Cultures de chez nous
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Preparation
20
Baking
120
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 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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Rabbit with leeks pot au feu
From
Oct 06
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Jan 01
Preparation
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
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