Braised rabbit with Noire de Chambly recipe 4635 4d626eb6-8217-41b6-9a3b-5edd99990187 /media/hq0fptvw/lapin-braise-noire-chambly-1200-x-1200.jpg Samuel Joubert – Le Coup de Grâce Samuel Joubert – Le Coup de Grâce 12/6/2019 11:45:09 a.m. 0 0 160 4 Plats principaux Comfort food Meat, fish and seafood Leeks
Braised rabbit with Noire de Chambly

Braised rabbit with Noire de Chambly

10
150
4
No
Ingredients
  • 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
Preparation
Side-by-side mode
  • 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.

Braised rabbit with Noire de Chambly

Ingredients
  • 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
Preparation
Side-by-side mode
  • 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.

Rate this recipe

Cancel