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.
31,7624.3/5
Last modified on: April 26th 2015
For 4 people, you will need:
2 
1 
1 sprig 
1 sprig 
5 tablespoons 
150 g 
2 tablespoons How long does it take?
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
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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.
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.
Stage 6
5 min.
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 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 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.
For even more flavour, you can add a chicken or beef stock cube at step 14.
Nutritional information
How much will it cost?
For 4 people : 35.10 €
Per person : 8.78 €
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 use (among others) | Red wine: You can check-out other recipes which use it, like for example: Coq au vin, Aperitif rolls, Upside-down Parmentier, Boeuf (beef) bourguignon, Beef braised in reduced red wine, ... All |
 | Rabbit meat: You can check-out other recipes which use it, like for example: Rabbit civet "à la normande", Rabbit terrine, Rabbit with mustard, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom brik rolls, Mushroom and artichoke omelette, Stuffed Mushrooms, Baked Mont d'Or with diced mixed vegetables, Nanou's tuna tart, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Boeuf (beef) bourguignon, Breton Pie, Potato and two ham gratin, Seafood sauerkraut, ... All |
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