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.
92 K 3.1/5 (9 reviews)
15 hours 20 min.
Easy
4 people
14 IngredientsLast modified on: May 10th 2023
For 4 people, you will need:
1 kg rabbit meat
2 
1 
1 sprig 
1 sprig 
1 kg 500 g red wine
5 tablespoons 
150 g 
350 g 
250 g 
2 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 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 % | 5,090 RDI=260 % | 21,320 RDI: 260 % |
| 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 4 people : 35.15 €
- 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: Aperitif rolls, Mushroom bourguignon, Coq au vin, Tenderloin steaks marinated in red wine with rosemary, Saucipain, ... See them all 19
Rabbit meat
Like these other recipes: Rabbit civet "à la normande", Rabbit terrine, Rabbit with mustard, ... See them all 3
Mushrooms
Like these other recipes: Breton leek and mushroom tart, Polenta with artichokes and mushrooms, How to prepare fresh mushrooms, "Land and sea" kebabs, Glazed mushrooms with plain rice, ... See them all 61
Onion
Like these other recipes: Mushrooms on toast, French style, Late Winter Soup with Fresh Spinach, Individual creamy endive gratins, Raw beetroot salad, Rustic chicken and mushroom pie, ... See them all 146
Other recipes you may also like
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018353 K5 1 hour 25 min.
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.June 8th 2011275 K 13.8 30 min.
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.July 23th 2014127 K4.6 25 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...September 16th 2015450 K4.5 45 min.
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...July 30th 2016209 K4.4 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.