Step by step recipe

Stage 1

10 min.

Prepare the marinade

Peel 1 carrot and slice into rounds.

Prepare and chop 1 onion.

Set aside.

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 9

2 min.

Dust the meat with 2 tablespoons flour...

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.

Stage 14

5 min.

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

Set aside.

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.

Stage 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.

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

Nutritional information

How much will it cost?

• For 6 people : 40.80 €
• Per person : 6.80 €

Change currency:

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.