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Rabbit civet (Slideshow version)
Stage 17/17 : 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).
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