Rabbit with leeks
Ingredients
- For 4 persons
1 whole rabbit, cut into small pieces
Butter
Olive oil
Salt pepper
6 leeks
1dl of Chasselas
2 bay leaves
4 tablespoons whole cream
Preparation
Heat the butter and oil and brown the rabbit pieces in it
Salt and pepper.
Cut the leeks into rings, alternating thin and thick, then add to the meat.
Add the wine and simmer for 90 minutes.
Add the whole cream just before serving.
Wine and food pairing:
Chasselas at maturity (a 2015 or 2017 vintage)
Recipe kindly provided by
Chandra Kurt's book "Chasselas - from Féchy to Dézaley"
1er Grand Cru Mont-sur-Rolle La Côte AOC
Château de Châtagneréaz
Chasselas Where to buy this wine?
Technical data sheet
1er Grand Cru Mont-sur-Rolle La Côte AOC
