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.
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 with mustard, Rabbit civet, ... See them all 3
Cider
Like these other recipes: Normandy seafood stew, ... See them all 1
Mushrooms
Like these other recipes: Chicken and mushroom brik rolls, Rustic chicken and mushroom pie, Sautéed turmeric chicken with mushrooms, Spaghetti with mushrooms, Chicken pie, ... See them all 63
Liquid cream
Like these other recipes: Rice and peas, Apricot fool, Rustic chicken and mushroom pie, Strawberry mousse with mascarpone, Fish fillet with leeks and mustard cream, ... See them all 172
Other recipes you may also like
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick. July 18th 20191.17 M4.4 25 min.
French bean salad with vinaigrette
A very simple recipe for a salad of green (or yellow) French beans: The beans are boiled first, then thoroughly drained and served mixed with herbs, chopped shallot and a good vinaigrette (french dressing). October 27th 201679 K4.6 9 min.
Gâteau Nantais
This traditional cake from the French city of Nantes is deliciously moist, flavoured with almonds, vanilla and rum. For the finishing touch, the top is covered with boozy white icing. January 8th 201765 K3.9 1 hour 30 min.
Red mixed pickle
This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour everything else in the jar. April 29th 202061 K 1 hour 30 min.
Provençal remoulade sauce
The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste. September 18th 202235 K 9 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.