1,184 easy and fully explained recipes, with 20,693 photos and 77 videos

Rabbit civet

Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion.

These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions.

This tasty stew or casserole, with its very tender meat, is like my grandmother Jeanne used to make for me when I was little.

55,6423.1/5 for 9 ratings

Grade this recipe:

Last modified on: December 30^th 2019

For 4 people, you will need:

0 1 kg rabbit meat
1 2 cloves garlic
2 1 bayleaf
3 1 sprig rosemary
4 1 sprig thyme
5 1 litre 500 ml red wine
6 salt
7 pepper
8 5 tablespoons olive oil
9 150 g small pieces of bacon
10 350 g mushrooms
11 250 g onion
12 4 tablespoons olive oil
13 2 tablespoons flour
Total weight: 3,453 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
20 min.	12 hours	3 hours	15 hours 20 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Prepare the marinade

Cut the rabbit into pieces (or have your butcher do this for you).

Stage 2 - 2 min.

Put into a bowl: 2 cloves garlic crushed, 1 bayleaf cut into pieces, 1 sprig rosemary, 1 sprig thyme, salt and pepper.

Stage 3 - 1 min.

Place the rabbit pieces on top.

Stage 4 - 12 hours

Cover with the red wine.

Cover with a plate and leave to marinate for 12 hours.

Stage 5 - 10 min.

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.

Stage 6 - 5 min.

Use the same pan to fry 150 g small pieces of bacon briefly.

Set aside.

Stage 7 - 7 min.

Still using the same pan, use the fat released by the bacon to cook 350 g mushrooms, after chopping them.

Set aside.

Stage 8 - 5 min.

Prepare 250 g onion and chop finely.

Stage 9 - 2 min.

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.

Stage 10 - 1 min.

Return the bacon and mushrooms to the pan and mix well.

Stage 11 - 1 min.

Sprinkle in 2 tablespoons flour...

Stage 12 - 1 min.

...then mix well.

Stage 13 - 2 min.

Begin the main cooking

Add the rabbit pieces to the pan...

Stage 14 - 2 min.

...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.

Stage 15 - 6 min.

Bring to the boil on high heat...

Stage 16 - 2 hours 30 min.

...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.

Stage 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 stage 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).

Keeping:

A few days in the fridge, protected by a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,091 Kcal or 21,315 Kj	323 gr	77 gr	246 gr
255 %	124 %	7 %	37 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
147 Kcal or 615 Kj	9 gr	2 gr	7 gr
7 %	4 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
1,273 Kcal or 5,330 Kj	81 gr	19 gr	62 gr
64 %	31 %	2 %	9 %

% 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?

For 4 people : 35.10 €
Per person : 8.78 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Red wine: You can check-out other recipes which use it, like for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Upside-down Parmentier, Mulled wine Belle-Plagne style, Roscoff loaf, Oxtail Parmentier, ... All
	Rabbit meat: You can check-out other recipes which use it, like for example: Rabbit civet "à la normande", Rabbit with mustard, Rabbit terrine, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom bourguignon, Roast in the bag pork with fondant vegetables., Penne with Mushrooms, Vol-au-vent, Celeriac and mushroom gratin, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mussels and basil, Roscoff salad, Cured Pork Belly With Lentils, Individual creamy endive gratins, Carbonnade, ... All

Other recipes you may also like

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
116,875 23.7/5 for 3 ratings 7 hours 54 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
75,262 14/5 for 1 ratings 40 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
190,590 74.3/5 for 7 ratings 4 hours 38 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
82,2203.9/5 for 18 ratings 46 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
112,4955/5 for 1 ratings 49 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.