Rabbit civet "à la normande"


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.
51K 4.5/5 based on 28 reviews
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Last modified on: March 26th 2017

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
12 hours 33 min.2 hours 30 min.15 hours 3 min.
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  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
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Step by step recipe


Stage 1 - 10 min.
Rabbit civet "à la normande"

Prepare the marinade

Peel 1 carrot and slice into rounds.

Prepare and chop 1 onion.

Set aside.

Stage 2 - 2 min.
Rabbit civet "à la normande"
Have your butcher joint 1 kg 500 g rabbit meat for you.

Stage 3 - 2 min.
Rabbit civet "à la normande"
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
Rabbit civet "à la normande"
Cover with plastic film and refrigerate overnight.

Stage 5 - 3 min.
Rabbit civet "à la normande"

Cook the meat

Next day, drain the pices of rabbit and keep the marinade for later.

Stage 6 - 15 min.
Rabbit civet "à la normande"
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
Rabbit civet "à la normande"
It is much easier to do this in batches.

Stage 8
Rabbit civet "à la normande"
Return all the pieces of rabbit to the pan and turn the heat down a little.

Stage 9 - 2 min.
Rabbit civet "à la normande"
Dust the meat with 2 tablespoons flour...

Stage 10 - 5 min.
Rabbit civet "à la normande"
...and stir well until evenly fried.

Stage 11 - 2 min.
Rabbit civet "à la normande"
Pour the marinade (and all it contains) into the casserole, then salt and pepper.

Stage 12
Rabbit civet "à la normande"
Bring to the boil, then turn the heat down to its lowest setting. Cover...

Stage 13 - 2 hours
Rabbit civet "à la normande"
...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.
Rabbit civet "à la normande"
Meanwhile, fry 200 g small pieces of smoked bacon in a frying pan with no added fat.

Set aside.

Stage 15 - 10 min.
Rabbit civet "à la normande"
Peel 300 g mushrooms and cut into chunks.

Stage 16 - 5 min.
Rabbit civet "à la normande"
Sauté the mushrooms in the frying pan used for the bacon, using the fat left.

Stage 17
Rabbit civet "à la normande"
After cooking for 2 hours, remove all the pieces of meat from the casserole.

Stage 18 - 2 min.
Rabbit civet "à la normande"

Prepare the sauce

Strain the liquid from the casserole through a sieve. DIscard everything strained out and keep just the liquid.

Stage 19
Rabbit civet "à la normande"
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
Rabbit civet "à la normande"
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
Rabbit civet "à la normande"

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
Rabbit civet "à la normande"
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
Whole recipe
Energetic valueProteins CarbohydratesFats
4,160 Kcal or 17,417 Kj473 gr155 gr183 gr
208 %182 %15 %28 %
Per 100 g
Energetic valueProteins CarbohydratesFats
122 Kcal or 511 Kj14 gr5 gr5 gr
6 %5 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
693 Kcal or 2,901 Kj79 gr26 gr30 gr
35 %30 %2 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery, Gluten, Milk
How much will it cost?
  • For 6 people : 40.67 €
  • Per person : 6.78 €

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 meatRabbit meat: You can check-out other recipes which use it, like for example: Rabbit terrine, Rabbit with mustard, Rabbit civet, ... All
CiderCider: You can check-out other recipes which use it, like for example: Normandy seafood stew, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Mixed salad, Sliced veal with leeks and mushrooms, Shiitake eggs, Crispy potato and mushroom brik rolls, Mushroom bourguignon, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Cockles and cabbage with smoky cream sauce, Penne with Mushrooms, Creamy "terre et mer" pots, Gratin with Parmesan flavours, ... All
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