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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.

10,7224.4/5

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Last modified on: March 26th 2017

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
12 hours 33 min.2 hours 30 min.15 hours 3 min.
Preservation: 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?
Work this out...

Step by step recipe

1 Rabbit civet "à la normande" : Photo of step #1

Prepare the marinade

Peel 1 carrot and slice into rounds.

Prepare and chop 1 onion.

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

Cook the meat

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

Set aside.
5 min.
15 Rabbit civet "à la normande" : Photo of step #15Peel 300 g mushrooms and cut into chunks. 10 min.
16 Rabbit civet "à la normande" : Photo of step #16Sauté the mushrooms in the frying pan used for the bacon, using the fat left. 5 min.
17 Rabbit civet "à la normande" : Photo of step #17After cooking for 2 hours, remove all the pieces of meat from the casserole.
18 Rabbit civet "à 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.
2 min.
19 Rabbit civet "à la normande" : Photo of step #19Pour 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 "à la normande" : Photo of step #20From 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 "à 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 "à la normande" : Photo of step #22Your 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

Whole recipe
CaloriesProteins CarbohydratesFats
4159473 gr155 gr183 gr
208 %182 %15 %28 %
Per 100 g
CaloriesProteins CarbohydratesFats
11914 gr4 gr5 gr
6 %5 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
69378 gr25 gr30 gr
35 %30 %2 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 40.80 €
Per person : 6.80 €

Note : These prices are only approximate.

Change currency:

And to drink?: The same cider (or perry) as you have used for the marinade and cooking.
Source: Home made.
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More recipes?

This recipe use (among others)
Rabbit meatRabbit meat: You can check-out other recipes which use it, like for example: Rabbit terrine, Rabbit civet, Rabbit with mustard, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Pasta with mushrooms, Mushroom buckwheat pancakes, Nanou's tuna tart, Mixed salad with curry mayo, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pasta with mushrooms, Flamiche, Ramekins of duchess potatoes, Tatin apples with mascarpone cream, Pork medallions with "full" turnips, ... All

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