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.
13,4774.5/5 for 27 ratings
Last 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: 3,493 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 12 hours 33 min. | 2 hours 30 min. | 15 hours 3 min. |
Keeping:
Several days in the fridge, covered with plastic film. Reheats very well..At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 6 people : 40.80 €
- Per person : 6.80 €
And to drink?: The same cider (or perry) as you have used for the marinade and cooking.
Source
Home made.More recipes?
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: Sauce Normande (for fish), Crunchy courgette and mushroom salad, Mixed salad, Mushroom buckwheat pancakes, Chicken and mushroom brik rolls, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Beurre blanc sauce, Turban of sole with langoustines, Cauliflower curry, Ramekins of duchess potatoes, ... All |
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