Sunday, December 09, 2007

Lapin aux Poireaux (Rabbit and Leeks)

60g Unsalted Butter
1 Rabbit quartered
1 large Onion sliced
600 - 700g Leeks cut into 50mm lengths
400ml Chicken Stock
Ground Nutmeg, quarter teaspoon
Salt, one teaspoon
Ground Black Pepper, 1 teaspoon
150ml Single Cream

1] Melt the butter and brown off the Rabbit pieces.
2] Remove the Rabbit and set aside.
3] Add the Onion and Leeks and gently fry for 10 minutes. (Add a little more Butter if necessary).
4] Warm the Stock and add it to the Leeks and Onion.
5] Add the Pepper, Salt and Nutmeg.
6] Bring to the boil, then add the Rabbit back in.
7] Add some boiling water to almost cover the Rabbit pieces.
8] Bring the heat right down, cover and simmer for about an hour. (you can also do this in a low oven).
9] When the Rabbit is done, strain pan into another pan to prepare the sauce. Put the Rabbit and vegetables in a warm serving dish.
10] Reduce the liquid to your taste, then lower the heat and stir in the cream.
11] Warm the sauce through, but don't let it boil.
12] Plate the Rabbit and vegetables and pour over the sauce.