Rabbit pot roast with Noire de Chambly





Rabbit pot roast

• 2 rabbit of 1.2kg , cut into 6 pieces

• Olive oil

• 2 cups leeks (white part), sliced

• 2 cups turnip, cut into large cubes

• 2 cups baby potatoes, cut in half

• 2 cups Nantes carrots, cut into large pieces

• 1 teaspoon dried parsley

• 1 teaspoon Provencal herbs

• 1/4 cup white wine

• 1 cup chicken broth

• 750 ml Noire de Chambly

• Chopped fresh parsley for decoration

A participation of

Samuel Joubert



• Preheat oven at 350°F. 

• In an ovenproof casserole, heat a generous dash of olive oil at medium temperature.  Brown the rabbit on all sides for about 5 minutes.  Add salt and pepper. Mix often.

• Add the leeks and the spices and cook for 2 more minutes while stirring.  Deglaze with the white wine and scrape the bottom of the casserole to release all the flavors!

• Add the vegetables and the broth on top.  Pour the Noire de Chambly until the liquid reaches ¾ of the pan.

• Cook in the oven, covered, for about 2 ½ hours.

• Serve hot and pour a generous quantity of juice over it.  Decorate with fresh parsley.  Delicious with a fresh baguette !

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