Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight.
The sauce is made at the end with the cooking juices and cream.
The sauce is made at the end with the cooking juices and cream.
53K 4.5/5 based on 28 reviews
Last modified on: March 26th 2017
Keywords for this recipe:For 18 people, you will need:
- 1
3 carrots - 2
6 bayleaves - 3
3 Bouquet garni - 4
3 onions - 5
0 kg 9 g rabbit meat - 6
0 litre 6 ml cider - 7
0 kg 3 g olive oil - 8
6 tablespoons flour - 9
1 lb + 5.1 oz small pieces of smoked bacon - 10
0 kg 4 g mushrooms - 11
750 ml liquid cream - 12
6 tablespoons cornflour (optional) - 13
9 tablespoons water (optional) - 14
salt - 15
pepper
Change measures:
Times for this recipe
Preparation: 12 hours 33 min.
Cooking: 2 hours 30 min.
All in all: 15 hours 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 2 min.
Have your butcher joint 0 kg 9 g rabbit meat for you.
Stage 3 - 2 min.
Take a large bowl and add the carrot, onion, 6 bayleaves and 3 Bouquet garni. Lay the pieces of rabbit on top, then pour in 0 litre 6 ml cider.
Stage 4 - 12 hours
Cover with plastic film and refrigerate overnight.
Stage 5 - 3 min.
Cook the meat
Next day, drain the pices of rabbit and keep the marinade for later.Stage 6 - 15 min.
Pour 0 kg 3 g olive oil into a large casserole or saucepan on high heat. When hot, fry the pieces of meat until browned on all sides.
Stage 7
It is much easier to do this in batches.
Stage 8
Return all the pieces of rabbit to the pan and turn the heat down a little.
Stage 10 - 5 min.
...and stir well until evenly fried.
Stage 11 - 2 min.
Pour the marinade (and all it contains) into the casserole, then salt and pepper.
Stage 12
Bring to the boil, then turn the heat down to its lowest setting. Cover...
Stage 13 - 2 hours
...and leave to simmer for about 2 hours.
Please note: the cooking should be long and slow, but this can be done in the oven, at 300°F (150°C), just as well as on the hob.
Please note: the cooking should be long and slow, but this can be done in the oven, at 300°F (150°C), just as well as on the hob.
Stage 14 - 5 min.
Meanwhile, fry 1 lb + 5.1 oz small pieces of smoked bacon in a frying pan with no added fat.
Set aside.
Set aside.
Stage 15 - 10 min.
Peel 0 kg 4 g mushrooms and cut into chunks.
Stage 16 - 5 min.
Sauté the mushrooms in the frying pan used for the bacon, using the fat left.
Stage 17
After cooking for 2 hours, remove all the pieces of meat from the casserole.
Stage 18 - 2 min.
Prepare the sauce
Strain the liquid from the casserole through a sieve. DIscard everything strained out and keep just the liquid.Stage 19
Pour the cooking liquid back ito the casserole, add 750 ml liquid cream, salt and pepper, then check the seasoning.
Bring back to the boil.
Bring back to the boil.
Stage 20
Stage 21
Finish the civet
In both cases, once the sauce has thickened sufficiently, return the pieces of rabbit to the sauce, along with the bacon and mushrooms, until ready to serve.Stage 22
Your rabbit civet à la normande is ready. You can serve this with any accompaniment you like: mashed potato (shown here), pasta, rice, vegetables...
Remarks
For the cider, opt for a dry farmhouse type. You can use a perry instead (made with pears instead of apples), as this will also give a really good flavour.
And to drink?
The same cider (or perry) as you have used for the marinade and cooking.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well..
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,420 550 % | 460 40 % | 550 80 % | 12,460 620 % | 52,170 620 % |
| Per 100 g | 10 5 % | 4 0 % | 5 1 % | 120 6 % | 510 6 % |
| Per person | 80 30 % | 30 2 % | 30 5 % | 690 40 % | 2,900 40 % |
How much will it cost?
- For 18 people : 122.00 €
- Per person : 6.78 €
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)
Rabbit meat
Like these other recipes: Rabbit terrine, Rabbit civet, Rabbit with mustard, ... See them all 3
Cider
Like these other recipes: Normandy seafood stew, ... See them all 1
Mushrooms
Like these other recipes: Fillets of sole Dieppoise, Smoked haddock and leek fondue tartines, Mixed salad with curry mayo, Mushroom buckwheat pancakes, Corn salad with croutons, ... See them all 59
Liquid cream
Like these other recipes: Chilli langoustines, Chestnut cake, Rice and peas, Rosemary steamed fish, Pistachio panna cotta with custard, ... See them all 164
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