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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.

44,5263.7/5 for 6 ratings

Last modified on: April 26^th 2015

For 4 people, you will need:

1 1 kg rabbit meat
2 2 cloves garlic
3 1 bayleaf
4 1 sprig rosemary
5 1 sprig thyme
6 1 litre 500 ml red wine
7 salt
8 pepper
9 5 tablespoons olive oil
10 150 g small pieces of bacon
11 350 g mushrooms
12 250 g onion
13 4 tablespoons olive oil
14 2 tablespoons flour
Total weight: 3,453 grams

Change those ingredients 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.

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

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

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 step 14.

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 €

Note : These prices are only approximate

Change currency:

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.

More recipes?

This recipe uses (among others)

	Red wine: You can check-out other recipes which use it, like for example: Mulled wine Belle-Plagne style, Upside-down Parmentier, Strawberries in a thyme and lemon-flavoured red wine reduction, Beef braised in reduced red wine, Roscoff loaf, ... 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: Tomato omelette, "Land and sea" kebabs, Mixed salad, Summer Salmon Blanquette, Stuffed artichokes au gratin, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Pea risotto "mantecare", Couscous, Gratin Parmentier, Chorba, ... All

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