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.
53K 4.5/5 based on 28 reviews
Last modified on: March 26th 2017
Keywords for this recipe:For 12 people, you will need:
- 1
2 carrots - 2
4 bayleaves - 3
2 Bouquet garni - 4
2 onions - 5
3 kgs rabbit meat - 6
2 litres cider - 7
60 g olive oil - 8
4 tablespoons flour - 9
400 g small pieces of smoked bacon - 10
600 g mushrooms - 11
500 ml liquid cream - 12
4 tablespoons cornflour (optional) - 13
6 tablespoons water (optional) - 14
salt - 15
pepper - Total weight: 6,838 grams
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 hours 33 min. | 2 hours 30 min. | 15 hours 3 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 2 min.
Have your butcher joint 3 kgs rabbit meat for you.
Stage 3 - 2 min.
Take a large bowl and add the carrot, onion, 4 bayleaves and 2 Bouquet garni. Lay the pieces of rabbit on top, then pour in 2 litres 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 60 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 600 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 500 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,306 Kcal or 34,776 Kj | 944 gr | 308 gr | 366 gr |
| 415 % | 363 % | 29 % | 55 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 121 Kcal or 507 Kj | 14 gr | 5 gr | 5 gr |
| 6 % | 5 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 692 Kcal or 2,897 Kj | 79 gr | 26 gr | 30 gr |
| 35 % | 30 % | 2 % | 5 % |
How much will it cost?
- For 12 people : 81.33 €
- Per person : 6.78 €
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: You can check-out other recipes which use it, like for example: Rabbit with mustard, Rabbit terrine, Rabbit civet, ... All |
 | Cider: You can check-out other recipes which use it, like for example: Normandy seafood stew, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, Glazed mushrooms with plain rice, Stuffed artichokes au gratin, Mixed salad, Celeriac and mushroom gratin, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Spicy mustard cauliflower cheese, Stuffed pumpkin gratin, Fillets of sole Dieppoise, Late Winter Soup with Fresh Spinach, Apple Batter Puddings, ... All |
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