Name: Rabbit civet "à la normande"
Prep time: 12 h 33 min
Cook time: 2 h 30 min
Total time: 15 h 3 min
Yield: 6 people
Cuisine: French
Ingredients: 1 carrot; 2 bayleaves; 1 bouquet garni; 1 onion; 1 kg 500 g rabbit meat; 1 litre cider; 30 g olive oil; 2 tablespoons flour; 200 g small pieces of smoked bacon; 300 g mushrooms; 250 ml liquid cream; 2 tablespoons cornflour; 3 tablespoons water; Salt; Pepper

Step by step recipe

Step 1 - ⌛ 10 min.

Prepare the marinade

Peel 1 carrot and slice into rounds.

Prepare and chop 1 onion.

Set aside.

Step 2 - ⌛ 2 min.

Have your butcher joint 1 kg 500 g rabbit meat for you.

Step 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.

Step 4 - ⌛ 12 hours

Cover with plastic film and refrigerate overnight.

Step 5 - ⌛ 3 min.

Cook the meat

Next day, drain the pices of rabbit and keep the marinade for later.

Step 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.

Step 7

It is much easier to do this in batches.

Step 8

Return all the pieces of rabbit to the pan and turn the heat down a little.

Step 9 - ⌛ 2 min.

Dust the meat with 2 tablespoons flour...

Step 10 - ⌛ 5 min.

...and stir well until evenly fried.

Step 11 - ⌛ 2 min.

Pour the marinade (and all it contains) into the casserole, then salt and pepper.

Step 12

Bring to the boil, then turn the heat down to its lowest setting. Cover...

Step 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.

Step 14 - ⌛ 5 min.

Meanwhile, fry 200 g small pieces of smoked bacon in a frying pan with no added fat.

Set aside.

Step 15 - ⌛ 10 min.

Peel 300 g mushrooms and cut into chunks.

Step 16 - ⌛ 5 min.

Sauté the mushrooms in the frying pan used for the bacon, using the fat left.

Step 17

After cooking for 2 hours, remove all the pieces of meat from the casserole.

Step 18 - ⌛ 2 min.

Prepare the sauce

Strain the liquid from the casserole through a sieve. DIscard everything strained out and keep just the liquid.

Step 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.

Step 20

From here on, there are 2 possible methods:

- Either leave the sauce uncovered to thicken on low heat for about 1 hour,

- Or use a whisk to incorporate 2 tablespoons cornflour mixed with 3 tablespoons water (cold) to thicken the sauce quickly.

Step 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.

Step 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...

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=20 %	4 g RDI=1 %	7 g RDI=10 %	131 kcal RDI=7 %	549 kJ RDI=7 %
Per person	79 g RDI=122 %	23 g RDI=9 %	43 g RDI=59 %	796 kcal RDI=40 %	3,331 kJ RDI=40 %
Whole recipe	477 g RDI=733 %	137 g RDI=52 %	257 g RDI=353 %	4,774 kcal RDI=239 %	19,988 kJ RDI=239 %

Whole recipe

Possible allergens in this recipe: celery, gluten, milk