Rabbit civet

Step by step recipe:

  1. 5 min.Rabbit civet : Photo of step #1

    Prepare the marinade


    Cut the rabbit into pieces (or have your butcher do this for you).
  2. 2 min.Rabbit civet : Photo of step #2
    Put into a bowl: 2 cloves garlic crushed, 1 bayleaf cut into pieces, 1 sprig rosemary, 1 sprig thyme, salt and pepper.
  3. 1 min.Rabbit civet : Photo of step #3
    Place the rabbit pieces on top.
  4. 12 hoursRabbit civet : Photo of step #4
    Cover with the red wine.

    Cover with a plate and leave to marinate for 12 hours.
  5. 10 min.Rabbit civet : Photo of step #5

    Preliminary cooking


    Heat 5 tablespoons olive oil in a large saucepan.

    When hot, brown the rabbit pieces all over, in batches if necessary.

    Please note: this is not to cook the rabbit, just to brown the outside, so cook for about 2 or 3 minutes on each side.

    Set aside the browned meat on a plate.
  6. 5 min.Rabbit civet : Photo of step #6
    Use the same pan to fry 150 g small pieces of bacon briefly.

    Set aside.
  7. 7 min.Rabbit civet : Photo of step #7
    Still using the same pan, use the fat released by the bacon to cook 350 g mushrooms, after chopping them.

    Set aside.
  8. 5 min.Rabbit civet : Photo of step #8
    Prepare 250 g onion and chop finely.
  9. 2 min.Rabbit civet : Photo of step #9
    Still using the same pan, heat 4 tablespoons olive oil and when hot, add the chopped onion, salt and pepper.

    Fry the onion for 2 or 3 minutes.
  10. 1 min.Rabbit civet : Photo of step #10
    Return the bacon and mushrooms to the pan and mix well.
  11. 1 min.Rabbit civet : Photo of step #11
    Sprinkle in 2 tablespoons flour...
  12. 1 min.Rabbit civet : Photo of step #12
    ...then mix well.
  13. 2 min.Rabbit civet : Photo of step #13

    Begin the main cooking


    Add the rabbit pieces to the pan...
  14. 2 min.Rabbit civet : Photo of step #14
    ...then pour in the marinade, discarding the rosemary.

    There should be enough wine to just about cover the meat. If not, add a little more.
  15. 6 min.Rabbit civet : Photo of step #15
    Bring to the boil on high heat...
  16. 2 hours 30 min.Rabbit civet : Photo of step #16
    ...then leave to simmer on low heat: 1 hour with the lid on and about an hour and a half uncovered to allow the sauce to thicken slowly.
  17. Rabbit civet : Photo of step #17
    Discard the garlic, thyme and bayleaf, then check the seasoning.

    Serve by standing the pan in the centre of the table so that people can help themselves, or by plating up, like in the photo.

    To accompany your civet, I suggest pasta or pan-fried potatoes.

Remarks:

Rabbit civet is one of those dishes, like boeuf (beef) bourguignon or carbonnade, which just gets better with each reheating. So make plenty and keep some for another day.

For even more flavour, you can add a chicken or beef stock cube at step 14.

And to drink?

The same red wine as you have used in the recipe. I recommend something with plenty of tannins, such as a Shiraz (Syrah).

Source:

Home made.

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