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.
97 K 3.1/5 (9 reviews)
15 hours 20 min.
Easy
4 people
14 IngredientsLast modified on: May 10th 2023
1 litre rabbit meat
2 
1 
1 sprig 
1 sprig 
1500 ml red wine
5 tablespoons 
150 ml 
875 ml 
250 ml 
2 tablespoons 
Times for this recipe
Preparation: 20 min.
Resting: 12 hours
Cooking: 3 hours
All in all: 15 hours 20 min.
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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.
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.
Cover with a plate and leave to marinate for 12 hours.
Stage 5 - 10 min.
Stage 6 - 5 min.
Stage 7 - 7 min.
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.
Fry the onion for 2 or 3 minutes.
Stage 10 - 1 min.
Return the bacon and mushrooms to the pan and mix well.
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.
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.
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.
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 % | 3,820 RDI=190 % | 15,980 RDI: 190 % |
| Per 100 g | 20 RDI=6 % | 3 RDI=0 % | 10 RDI=2 % | 200 RDI=10 % | 820 RDI: 10 % |
| Per person | 80 RDI=30 % | 20 RDI=2 % | 60 RDI=9 % | 950 RDI=50 % | 4,000 RDI: 50 % |
How much will it cost?
- For 4 people : 24.65 €
- Per person : 6.20 €
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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)
Red wine
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Rabbit meat
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Mushrooms
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Onion
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