Rabbit civet


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.
44,5513.7/5 for 6 ratings
Grade this recipe:

Last modified on: April 26th 2015

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
20 min.12 hours3 hours15 hours 20 min.
Keeping: A few days in the fridge, protected by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Rabbit civet : Photo of step #1

Prepare the marinade


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

Stage 2 - 2 min.
Rabbit civet : Photo of step #2
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.
Rabbit civet : Photo of step #3
Place the rabbit pieces on top.

Stage 4 - 12 hours
Rabbit civet : Photo of step #4
Cover with the red wine.

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

Stage 5 - 10 min.
Rabbit civet : Photo of step #5

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.
Rabbit civet : Photo of step #6
Use the same pan to fry 150 g small pieces of bacon briefly.

Set aside.

Stage 7 - 7 min.
Rabbit civet : Photo of step #7
Still using the same pan, use the fat released by the bacon to cook 350 g mushrooms, after chopping them.

Set aside.

Stage 8 - 5 min.
Rabbit civet : Photo of step #8
Prepare 250 g onion and chop finely.

Stage 9 - 2 min.
Rabbit civet : Photo of step #9
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.
Rabbit civet : Photo of step #10
Return the bacon and mushrooms to the pan and mix well.

Stage 11 - 1 min.
Rabbit civet : Photo of step #11
Sprinkle in 2 tablespoons flour...

Stage 12 - 1 min.
Rabbit civet : Photo of step #12
...then mix well.

Stage 13 - 2 min.
Rabbit civet : Photo of step #13

Begin the main cooking


Add the rabbit pieces to the pan...

Stage 14 - 2 min.
Rabbit civet : Photo of step #14
...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.
Rabbit civet : Photo of step #15
Bring to the boil on high heat...

Stage 16 - 2 hours 30 min.
Rabbit civet : Photo of step #16
...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
Rabbit civet : Photo of step #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 step 14.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
5,091 Kcal or 21,315 Kj323 gr77 gr246 gr
255 %124 %7 %37 %
Per 100 g
Energetic valueProteins CarbohydratesFats
147 Kcal or 615 Kj9 gr2 gr7 gr
7 %4 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
1,273 Kcal or 5,330 Kj81 gr19 gr62 gr
64 %31 %2 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

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).

Source

Home made.

More recipes?

This recipe uses (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: How to slow cook meat, Upside-down Parmentier, Spaghetti Bolognese, Marchand de vin sauce, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All
Rabbit meatRabbit meat: You can check-out other recipes which use it, like for example: Rabbit terrine, Rabbit with mustard, Rabbit civet "à la normande", ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Crispy potato and mushroom brik rolls, Mixed salad with curry mayo, Chicken and mushroom brik rolls, Lumberjack turnovers, Special Parmesan baguettes, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Potimarron and leek soup, Special Parmesan baguettes, Filet mignon with mustard and tarragon sauce, Eggs meurette, ... All

Other recipes you may also like

[Pâté de campagne]
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
108,794 24/5 for 1 ratings 7 hours 54 min.
[Flambéd bananas ]
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
72,317 14/5 for 1 ratings 40 min.
[Crème brulée]
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
185,784 74.3/5 for 7 ratings 4 hours 38 min.
[Soft fruits in sabayon]
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
79,3343.9/5 for 18 ratings 46 min.
[Tiramisu]
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
109,9395/5 for 1 ratings 49 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-15)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page