This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
105 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:
12 2⁄3 cups rabbit meat
6 
3 
3 sprigs 
3 sprigs 
19 cups red wine
15 tablespoons 
2 cups 
11 cups 
3 cups + 3 tablespoons 
6 tablespoons 
Times for this recipe
Preparation: 20 min.
Resting: 12 hours
Cooking: 3 hours
All in all: 15 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .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: Boeuf (beef) bourguignon, Two-stage beef chuck , Mushroom bourguignon, Mulled wine Belle-Plagne style, Saucipain, ... See them all 19
Rabbit meat
Like these other recipes: Rabbit with mustard, Rabbit terrine, Rabbit civet "à la normande", ... See them all 3
Mushrooms
Like these other recipes: Coq au vin, Mixed salad, Quick flaky pizza, Mushroom buckwheat pancakes, Celeriac and mushroom gratin, ... See them all 62
Onion
Like these other recipes: Hamburgers, Spaghetti Bolognese, Filet mignon with mustard and tarragon sauce, Fillet of pollack cooked in two stages, Sorrel and potato quiche, ... See them all 147
Other recipes you may also like
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.November 16th 2017526 K4.3 2 hours 40 min.
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.January 17th 2013663 K 23 30 min.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...June 13th 2024138 K 14.4 1 hour 35 min.
Oven-roasted Sprouts
Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.February 10th 2016169 K4 55 min.
Pork roast with herbs
A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.January 16th 201972 K 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.