Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight.
The sauce is made at the end with the cooking juices and cream.
The sauce is made at the end with the cooking juices and cream.
77 K 4.5/5 (28 reviews)
15 hours 3 min.
Average
40.70 €
6 people
15 IngredientsLast modified on: March 26th 2017
For 6 people, you will need:
- 1
1 carrot - 2
2 bayleaves - 3
1 bouquet garni - 4
1 onion - 5
1 kg 500 g rabbit meat - 6
1 litre cider - 7
30 g olive oil - 8
2 tablespoons flour - 9
200 g small pieces of smoked bacon - 10
300 g mushrooms - 11
250 ml liquid cream - 12
2 tablespoons cornflour (optional) - 13
3 tablespoons water (optional) - 14
salt - 15
pepper - Total weight: 3,420 grams
Times for this recipe
Preparation: 12 hours 35 min.
Cooking: 2 hours 30 min.
All in all: 15 hours 3 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 - ⌛ 10 min.
Stage 2 - ⌛ 2 min.
Have your butcher joint 1 kg 500 g rabbit meat for you.
Stage 3 - ⌛ 2 min.
Take a large bowl and add the carrot, onion, 2 bayleaves and 1 bouquet garni. Lay the pieces of rabbit on top, then pour in 1 litre cider.
Stage 4 - ⌛ 12 hours
Cover with plastic film and refrigerate overnight.
Stage 5 - ⌛ 3 min.
Cook the meat
Next day, drain the pices of rabbit and keep the marinade for later.Stage 6 - ⌛ 15 min.
Pour 30 g olive oil into a large casserole or saucepan on high heat. When hot, fry the pieces of meat until browned on all sides.
Stage 7
It is much easier to do this in batches.
Stage 8
Return all the pieces of rabbit to the pan and turn the heat down a little.
Stage 10 - ⌛ 5 min.
...and stir well until evenly fried.
Stage 11 - ⌛ 2 min.
Pour the marinade (and all it contains) into the casserole, then salt and pepper.
Stage 12
Bring to the boil, then turn the heat down to its lowest setting. Cover...
Stage 13 - ⌛ 2 hours
...and leave to simmer for about 2 hours.
Please note: the cooking should be long and slow, but this can be done in the oven, at 300°F (150°C), just as well as on the hob.
Please note: the cooking should be long and slow, but this can be done in the oven, at 300°F (150°C), just as well as on the hob.
Stage 14 - ⌛ 5 min.
Stage 15 - ⌛ 10 min.
Peel 300 g mushrooms and cut into chunks.
Stage 16 - ⌛ 5 min.
Sauté the mushrooms in the frying pan used for the bacon, using the fat left.
Stage 17
After cooking for 2 hours, remove all the pieces of meat from the casserole.
Stage 18 - ⌛ 2 min.
Prepare the sauce
Strain the liquid from the casserole through a sieve. DIscard everything strained out and keep just the liquid.Stage 19
Pour the cooking liquid back ito the casserole, add 250 ml liquid cream, salt and pepper, then check the seasoning.
Bring back to the boil.
Bring back to the boil.
Stage 20
Stage 21
Finish the civet
In both cases, once the sauce has thickened sufficiently, return the pieces of rabbit to the sauce, along with the bacon and mushrooms, until ready to serve.Stage 22
Your rabbit civet à la normande is ready. You can serve this with any accompaniment you like: mashed potato (shown here), pasta, rice, vegetables...
Remarks
For the cider, opt for a dry farmhouse type. You can use a perry instead (made with pears instead of apples), as this will also give a really good flavour.
And to drink?
The same cider (or perry) as you have used for the marinade and cooking.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well..
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 470 RDI=180 % | 150 RDI=20 % | 180 RDI=30 % | 4,150 RDI=210 % | 17,390 RDI: 210 % |
| Per 100 g | 10 RDI=5 % | 4 RDI=0 % | 5 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
| Per person | 80 RDI=30 % | 30 RDI=2 % | 30 RDI=5 % | 690 RDI=40 % | 2,900 RDI: 40 % |
How much will it cost?
- For 6 people : 40.70 €
- Per person : 6.80 €
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)
Rabbit meat
Like these other recipes: Rabbit terrine, Rabbit civet, Rabbit with mustard, ... See them all 3
Cider
Like these other recipes: Normandy seafood stew, ... See them all 1
Mushrooms
Like these other recipes: Mixed salad, Bolognaise lasagne, Veal with mushrooms and green asparagus, Stuffed artichokes au gratin, Kérinou slices, ... See them all 63
Liquid cream
Like these other recipes: Rosemary steamed fish, Little vanilla, clementine and chestnut verrines, Tagliatelle with cockles, Sautéed turmeric chicken with mushrooms, Plum and almond panna cotta, ... See them all 172
Other recipes you may also like
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc. August 3rd 2012281 K3.5 55 min.
Hot tomato sauce
This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants. September 20th 2012134 K4.1 45 min.
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried. May 24th 2022226 K5 1 hour 30 min.
Tea and white chocolate biscuits
This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate. September 11th 2018152 K4.8 4 hours 10 min.
Cigarettes Russes (Piroulines)
The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked. May 25th 2014125 K 54.5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
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.