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 "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.
67 K 4.5/5 (28 reviews)
15 hours 3 min.
Average
18 people
15 IngredientsLast modified on: March 26th 2017
For 18 people, you will need:
- 1
3 carrots - 2
6 bayleaves - 3
3 bouquets garni - 4
3 onions - 5
4 litres 500 ml rabbit meat - 6
3000 ml cider - 7
90 mls olive oil - 8
6 tablespoons flour - 9
600 mls small pieces of smoked bacon - 10
2 litres 250 ml mushrooms - 11
750 ml liquid cream - 12
6 tablespoons cornflour (optional) - 13
9 tablespoons water (optional) - 14
salt - 15
pepper
Change measures:
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 4 litres 500 ml rabbit meat for you.
Stage 3 - 2 min.
Take a large bowl and add the carrot, onion, 6 bayleaves and 3 bouquets garni. Lay the pieces of rabbit on top, then pour in 3000 ml 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 90 mls 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 2 litres 250 ml 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 750 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 | 1,420 RDI=550 % | 280 RDI=30 % | 550 RDI=80 % | 11,740 RDI=590 % | 49,150 RDI: 590 % |
| Per 100 g | 20 RDI=8 % | 3 RDI=0 % | 7 RDI=1 % | 160 RDI=8 % | 680 RDI: 8 % |
| Per person | 80 RDI=30 % | 20 RDI=1 % | 30 RDI=5 % | 650 RDI=30 % | 2,730 RDI: 30 % |
How much will it cost?
- For 18 people : 107.00 €
- Per person : 5.95 €
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 with mustard, Rabbit terrine, Rabbit civet, ... See them all 3
Cider
Like these other recipes: Normandy seafood stew, ... See them all 1
Mushrooms
Like these other recipes: Spinach and Mushrooms with Pesto, Spaghetti with mushrooms, Kérinou slices, Mushroom duxelles, Baked Mont d'Or with diced mixed vegetables, ... See them all 62
Liquid cream
Like these other recipes: Apricot fool, Apple Batter Puddings, Tagliatelle and courgette spaghetti, carbonara style, Penne with Mushrooms, Panna cotta, ... See them all 170
Other recipes you may also like
Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.July 9th 201494 K4.6 35 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020342 K5 1 hour 15 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011369 K4.3 1 hour 15 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018270 K 24.7 5 hours 30 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019920 K 34.3 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)
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.