Rabbit civet " la normande"

Step by step recipe:

  1. 10 min.Rabbit civet " la normande" : Photo of step #1

    Prepare the marinade

    Peel 1 carrot and slice into rounds.

    Prepare and chop 1 onion.

    Set aside.
  2. 2 min.Rabbit civet " la normande" : Photo of step #2
    Have your butcher joint 1 kg 500 g rabbit meat for you.
  3. 2 min.Rabbit civet " la normande" : Photo of step #3
    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.
  4. 12 hoursRabbit civet " la normande" : Photo of step #4
    Cover with plastic film and refrigerate overnight.
  5. 3 min.Rabbit civet " la normande" : Photo of step #5

    Cook the meat

    Next day, drain the pices of rabbit and keep the marinade for later.
  6. 15 min.Rabbit civet " la normande" : Photo of step #6
    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.
  7. Rabbit civet " la normande" : Photo of step #7
    It is much easier to do this in batches.
  8. Rabbit civet " la normande" : Photo of step #8
    Return all the pieces of rabbit to the pan and turn the heat down a little.
  9. 2 min.Rabbit civet " la normande" : Photo of step #9
    Dust the meat with 2 tablespoons flour...
  10. 5 min.Rabbit civet " la normande" : Photo of step #10
    ...and stir well until evenly fried.
  11. 2 min.Rabbit civet " la normande" : Photo of step #11
    Pour the marinade (and all it contains) into the casserole, then salt and pepper.
  12. Rabbit civet " la normande" : Photo of step #12
    Bring to the boil, then turn the heat down to its lowest setting. Cover...
  13. 2 hoursRabbit civet " la normande" : Photo of step #13
    ...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 300F (150C), just as well as on the hob.
  14. 5 min.Rabbit civet " la normande" : Photo of step #14
    Meanwhile, fry 200 g small pieces of smoked bacon in a frying pan with no added fat.

    Set aside.
  15. 10 min.Rabbit civet " la normande" : Photo of step #15
    Peel 300 g mushrooms and cut into chunks.
  16. 5 min.Rabbit civet " la normande" : Photo of step #16
    Saut the mushrooms in the frying pan used for the bacon, using the fat left.
  17. Rabbit civet " la normande" : Photo of step #17
    After cooking for 2 hours, remove all the pieces of meat from the casserole.
  18. 2 min.Rabbit civet " la normande" : Photo of step #18

    Prepare the sauce

    Strain the liquid from the casserole through a sieve. DIscard everything strained out and keep just the liquid.
  19. Rabbit civet " la normande" : Photo of 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.
  20. Rabbit civet " la normande" : Photo of 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.
  21. Rabbit civet " la normande" : Photo of 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.
  22. Rabbit civet " la normande" : Photo of step #22
    Your rabbit civet 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.

Source:

Home made.

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