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.
17,4534.5/5 for 27 ratings
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Last modified on: March 26th 2017

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
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Step by step recipe


Stage 1 - 10 min.
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.

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

Stage 3 - 2 min.
Rabbit civet "à 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.

Stage 4 - 12 hours
Rabbit civet "à la normande" : Photo of step #4
Cover with plastic film and refrigerate overnight.

Stage 5 - 3 min.
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.

Stage 6 - 15 min.
Rabbit civet "à 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.

Stage 7
Rabbit civet "à la normande" : Photo of step #7
It is much easier to do this in batches.

Stage 8
Rabbit civet "à la normande" : Photo of step #8
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" : Photo of step #9
Dust the meat with 2 tablespoons flour...

Stage 10 - 5 min.
Rabbit civet "à la normande" : Photo of step #10
...and stir well until evenly fried.

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

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

Stage 13 - 2 hours
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.

Stage 14 - 5 min.
Rabbit civet "à 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.

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

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

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

Stage 18 - 2 min.
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.

Stage 19
Rabbit civet "à 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.

Stage 20
Rabbit civet "à 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.

Stage 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.

Stage 22
Rabbit civet "à la normande" : Photo of step #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

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
119 Kcal or 498 Kj14 gr4 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).

How much will it cost?

Note : These prices are only approximate

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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 meatRabbit meat: You can check-out other recipes which use it, like for example: Rabbit with mustard, Rabbit civet, Rabbit terrine, ... 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: Pasta with mushrooms, Bolognaise lasagne, Mushroom buckwheat pancakes, Special Parmesan baguettes, Eggs "en cocotte" with spinach, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Pistachio ice cream, Cauliflower curry, Shallot confit tart, Strawberry, kiwi and mascarpone verrines, ... All

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