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
12 people
14 IngredientsLast modified on: May 10th 2023
For 12 people, you will need:
- 1
3 kgs rabbit meat - 2
6 cloves garlic - 3
3 bayleaves - 4
3 sprigs rosemary - 5
3 sprigs thyme - 6
4 kgs 500 g red wine - 7
salt - 8
pepper - 9
15 tablespoons olive oil - 10
450 g small pieces of bacon - 11
1 kg 50 g mushrooms - 12
750 g onion - 13 12 tablespoons olive oil
- 14
6 tablespoons flour - Total weight: 10,360 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 12 hours
Cooking: 3 hours
All in all: 15 hours 20 min.
To finish around 7pm, you'll need to have started before: 4:10.Change end time
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 12 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 | 970 RDI=370 % | 230 RDI=20 % | 740 RDI=110 % | 15,270 RDI=760 % | 63,950 RDI: 760 % |
| Per 100 g | 9 RDI=4 % | 2 RDI=0 % | 7 RDI=1 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 80 RDI=30 % | 20 RDI=2 % | 60 RDI=9 % | 1,270 RDI=60 % | 5,330 RDI: 60 % |
How much will it cost?
- For 12 people : 105.35 €
- Per person : 8.80 €
Change currency: 
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
Like these other recipes: Roscoff loaf, Tenderloin steaks marinated in red wine with rosemary, Winemaker's toast, Strawberries in a thyme and lemon-flavoured red wine reduction, Aperitif rolls, ... See them all 19
Rabbit meat
Like these other recipes: Rabbit with mustard, Rabbit civet "à la normande", Rabbit terrine, ... See them all 3
Mushrooms
Like these other recipes: Rabbit with mustard, Veal with mushrooms and green asparagus, Mushroom bourguignon, Coq au vin, Sautéd mushrooms with spring onions and cured ham, ... See them all 61
Onion
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