Rabbit civet
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.
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.