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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Sautéed Rabbit With Leeks and Clementines https://www.metro.ca/userfiles/image/recipes/saute-lapin-poireaux-clementine-2288.jpg PT30M PT1H25M PT1H55M
    Wash rabbit pieces and baste with lemon juice.Heat oil and butter in a pan and brown rabbit.Remove rabbit from the heat and put in an oven-casserole.In the same pan, brown half the quantity of sliced leeks, garlic, rosemary and tomatoes. Cook 2 to 3 minutes. Pour white wine in, maple syrup and chicken broth.Season. Simmer 5 minutes and pour over rabbit.Cover and cook in the oven at 350°F (180°C), about 1 hour.In the pan, brown the other half of the sliced leeks, with mushrooms and clementines 2 to 3 minutes.Add to rabbit and continue cooking in the oven until the flesh peels easily; about 10 minutes.Salt and pepper to taste.
    4
    4 1 4 4
    1 whole rabbit cut in 6 pieces 1 lemon 3 Tbsp. (45 mL) olive oil 2 Tbsp. (30 mL) butter 1 sliced leek (white only) 4 cloves of garlic minced 1 fresh rosemary or 1 teaspoon (5 mL) dry rosemary 2 Tomato, seeded and diced 1/2 cup (125 mL) white wine 1/4 cup (60 mL) Maple syrup 2 cups (500 mL) chicken broth 1 cup (250 ml) Paris mushrooms chopped 2 clementines separated into segments Salt and pepper to taste
    Sautéed Rabbit With Leeks and Clementines

    Sautéed Rabbit With Leeks and Clementines

    Rate this recipe
    1 Vote
    4
    servings
    0:30
    Preparation
    1:25
    COOKING
    1:55
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1
      whole rabbit cut in 6 pieces
    • 1
      lemon
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    • 3 Tbsp.
      (45 mL)
      olive oil
    • 2 Tbsp.
      (30 mL)
      butter
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      250 g SELECTED VARIETIES

    • 1
      sliced leek (white only)
    • 4
      cloves of garlic minced
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    • 1
      fresh rosemary or 1 teaspoon (5 mL) dry rosemary
    • 2
      Tomato, seeded and diced
    • 1/2 cup
      (125 mL)
      white wine
    • 1/4 cup
      (60 mL)
      Maple syrup
    • 2 cups
      (500 mL)
      chicken broth
    • 1 cup
      (250 ml)
      Paris mushrooms chopped
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      LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

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      PRODUCT OF CANADA OR U.S.A. or PRODUCT OF ONTARIO or PRODUCT OF CANADA, CANADA No. 1 GRADE

    • 2
      clementines separated into segments
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    •
      Salt and pepper to taste
    Imprimer ma sélection

    Preparation

    Wash rabbit pieces and baste with lemon juice.

    Heat oil and butter in a pan and brown rabbit.

    Remove rabbit from the heat and put in an oven-casserole.

    In the same pan, brown half the quantity of sliced leeks, garlic, rosemary and tomatoes. Cook 2 to 3 minutes. Pour white wine in, maple syrup and chicken broth.

    Season. Simmer 5 minutes and pour over rabbit.

    Cover and cook in the oven at 350°F (180°C), about 1 hour.

    In the pan, brown the other half of the sliced leeks, with mushrooms and clementines 2 to 3 minutes.

    Add to rabbit and continue cooking in the oven until the flesh peels easily; about 10 minutes.

    Salt and pepper to taste.

    Source : Metro

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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