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Rabbit civet

Name: Rabbit civet
Prep time: 12 h 20 min
Cook time: 3 h
Total time: 15 h 20 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg rabbit meat; 2 cloves garlic; 1 bayleaf; 1 sprig rosemary; 1 sprig thyme; 1 litre 500 ml red wine; salt; pepper; 5 tablespoons olive oil; 150 g small pieces of bacon; 350 g mushrooms; 250 g onion; 4 tablespoons olive oil; 2 tablespoons flour

Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion.

These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions.

This tasty stew or casserole, with its very tender meat, is like my grandmother Jeanne used to make for me when I was little.

112 K 3.1/5 (9 reviews)

15 hours 20 min. difficulté

Easy

35.10 €

4 people

14 Ingredients

Last modified on: May 10^th 2023

For 4 people, you will need:

1 1 kg rabbit meat
2 2 cloves garlic
3 1 bayleaf
4 1 sprig rosemary
5 1 sprig thyme
6 1 litre 500 ml red wine
7 salt
8 pepper
9 5 tablespoons olive oil
10 150 g small pieces of bacon
11 350 g mushrooms
12 250 g onion
13 4 tablespoons olive oil
14 2 tablespoons flour
Total weight: 3,455 grams

Times for this recipe

Preparation: 20 min.

Resting: 12 hours

Cooking: 3 hours

All in all: 15 hours 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 5 min.

Prepare the marinade

Cut the rabbit into pieces (or have your butcher do this for you).

Stage 2 - ⌛ 2 min.

Put into a bowl: 2 cloves garlic crushed, 1 bayleaf cut into pieces, 1 sprig rosemary, 1 sprig thyme, salt and pepper.

Stage 3 - ⌛ 1 min.

Place the rabbit pieces on top.

Stage 4 - ⌛ 12 hours

Cover with the red wine.

Cover with a plate and leave to marinate for 12 hours.

Stage 5 - ⌛ 10 min.

Preliminary cooking

Heat 5 tablespoons olive oil in a large saucepan.

When hot, brown the rabbit pieces all over, in batches if necessary.

Please note: this is not to cook the rabbit, just to brown the outside, so cook for about 2 or 3 minutes on each side.

Set aside the browned meat on a plate.

Stage 6 - ⌛ 5 min.

Use the same pan to fry 150 g small pieces of bacon briefly.

Set aside.

Stage 7 - ⌛ 7 min.

Still in the same pan, take advantage of the fat from the lardons to cook 350 g mushrooms that you will have prepared beforehand.

Reserve.

Stage 8 - ⌛ 5 min.

Prepare 250 g onion and chop finely.

Stage 9 - ⌛ 2 min.

Still using the same pan, heat 4 tablespoons olive oil and when hot, add the chopped onion, salt and pepper.

Fry the onion for 2 or 3 minutes.

Stage 10 - ⌛ 1 min.

Return the bacon and mushrooms to the pan and mix well.

Stage 11 - ⌛ 1 min.

Sprinkle in 2 tablespoons flour...

Stage 12 - ⌛ 1 min.

...then mix well.

Stage 13 - ⌛ 2 min.

Begin the main cooking

Add the rabbit pieces to the pan...

Stage 14 - ⌛ 2 min.

...then pour in the marinade, discarding the rosemary.

There should be enough wine to just about cover the meat. If not, add a little more.

Stage 15 - ⌛ 6 min.

Bring to the boil on high heat...

Stage 16 - ⌛ 2 hours 30 min.

...then leave to simmer on low heat: 1 hour with the lid on and about an hour and a half uncovered to allow the sauce to thicken slowly.

Stage 17

Discard the garlic, thyme and bayleaf, then check the seasoning.

Serve by standing the pan in the centre of the table so that people can help themselves, or by plating up, like in the photo.

To accompany your civet, I suggest pasta or pan-fried potatoes.

Remarks

Rabbit civet is one of those dishes, like boeuf (beef) bourguignon or carbonnade, which just gets better with each reheating. So make plenty and keep some for another day.

For even more flavour, you can add a chicken or beef stock cube at stage 14.

And to drink?

The same red wine as you have used in the recipe. I recommend something with plenty of tannins, such as a Shiraz (Syrah).

Keeping: A few days in the fridge, protected by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	320 RDI=120 %	80 RDI=7 %	250 RDI=40 %	5,090 RDI=260 %	21,320 RDI: 260 %
Per 100 g	9 RDI=4 %	2 RDI=0 %	7 RDI=1 %	150 RDI=7 %	620 RDI: 7 %
Per person	80 RDI=30 %	20 RDI=2 %	60 RDI=9 %	1,270 RDI=60 %	5,330 RDI: 60 %

Possible allergens in this recipe: Sulfites, Gluten

How much will it cost?

For 4 people : 35.15 €
Per person : 8.80 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

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