Rabbit with leeks pot-au-feu recipe 4533 96098a93-6303-4d08-bb9a-b870f7f04676 Crazy Leeks Crazy Leeks 3/25/2019 8:14:10 a.m. 0 0 140 4 Plats principaux Comfort food Meat, fish and seafood Leeks
Rabbit with leeks pot-au-feu

Rabbit with leeks pot-au-feu

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20
120
4
No
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 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 375 ml (1 1/2 cup) of chicken broth
  • 1 Bay leaf
  • 1 rosemary branch
  • 250 ml (1 cup) of white wine
  • 12 seeded dried prunes
Preparation
Side-by-side mode
  • 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.

Rabbit with leeks pot-au-feu

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 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 375 ml (1 1/2 cup) of chicken broth
  • 1 Bay leaf
  • 1 rosemary branch
  • 250 ml (1 cup) of white wine
  • 12 seeded dried prunes
Preparation
Side-by-side mode
  • 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.

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