Saddle of rabbit with honey and leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 50
Baking 30
Portions 4
Freezing No


  • Saddle of 2 rabbits
  • 30 gr (1 tablespoon) of butter
  • 45 ml (3 tablespoons) olive oil
  • 50 gr (1/4 cup) of chopped shallots
  • 15 ml (1 tablespoon) of honey
  • Thyme
  • Salt and pepper
  • Juice from 1/4 lemon
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • Spinaches sautéed (optional)
  • Rabbits carcass juice (see preparation)
  • Rabbits carcass
  • 15 gr (1 teaspoon) of butter
  • 45 ml (3 tablespoons) of olive oil
  • 1 roughly sliced small carrot
  • 1 roughly sliced small onion
  • 1 small garnish bouquet
  • Water
  • Garnishing
  • Fresh thyme
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  • Prepare saddle. Remove bones, then tie up.
  • Prepare rabbit juice by browning bones in a casserole with a bit of butter and oil. Add carrot and onion. Brown until roasted. Add garnished bouquets. Cover with water till entirely covering bones. Cook for about 30 minutes to keep 300 ml (1 1/3 cup) of juice. Sieve. Set aside.
  • Brown saddles in a casserole with a bit of butter and oil. In a cooking plate, set sliced shallot and lay browned saddles. Brush with honey, add few thymes, salt and pepper. Bake at 375°F (185°C) for 15 to 20 minutes.
  • Remove saddles. In cooking plate, pour rabbit juice then heat to remove cooking juice. Reduce to obtain 125 ml (1/2 cup) of sauce. Add lemon juice and verify seasoning. Set in a sieve.
  • Set Les Cultures de chez nous sliced leeks in a non-stick pan and brown for 1 to 2 minutes. Brown spinaches in a non-stick pan for about 1 minute.
  • Garnishing
  • Lay spinaches at the bottom of each dish. Slice saddles and set over spinaches. Add sliced leeks and pour juice. Garnish with fresh thyme.

Chef's notes