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Rabbit civet

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.

30,2304.3/5

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Last modified on: April 26th 2015

For 4 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
20 min.12 hours3 hours15 hours 20 min.
Preservation: 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

1 Rabbit civet : Photo of step #1

Prepare the marinade


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

Cover with a plate and leave to marinate for 12 hours.
12 hours
5 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.
10 min.
6 Rabbit civet : Photo of step #6Use the same pan to fry 150 g small pieces of bacon briefly.

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

Set aside.
7 min.
8 Rabbit civet : Photo of step #8Prepare 250 g onion and chop finely. 5 min.
9 Rabbit civet : Photo of step #9Still 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.
2 min.
10 Rabbit civet : Photo of step #10Return the bacon and mushrooms to the pan and mix well. 1 min.
11 Rabbit civet : Photo of step #11Sprinkle in 2 tablespoons flour... 1 min.
12 Rabbit civet : Photo of step #12...then mix well. 1 min.
13 Rabbit civet : Photo of step #13

Begin the main cooking


Add the rabbit pieces to the pan...
2 min.
14 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.
2 min.
15 Rabbit civet : Photo of step #15Bring to the boil on high heat... 6 min.
16 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. 2 hours 30 min.
17 Rabbit civet : Photo of step #17Discard 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
CaloriesProteins CarbohydratesFats
5091323 gr77 gr246 gr
255 %124 %7 %37 %
Per 100 g
CaloriesProteins CarbohydratesFats
1479 gr2 gr7 gr
7 %4 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
180 gr19 gr61 gr
64 %31 %2 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories 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.
Grade this recipe :

More recipes?

This recipe use (among others)
Red wineRed wine: You can check-out other recipes which use it, like for example: Roscoff loaf, Winemaker's toast, Mulled wine Belle-Plagne style, Upside-down Parmentier, Aperitif rolls, ... [All]
Rabbit meatRabbit meat: You can check-out other recipes which use it, like for example: Rabbit with mustard, Rabbit terrine, Rabbit civet "à la normande", ... [All]
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Quick flaky pizza, Fillets of sole Dieppoise, Mushroom and artichoke omelette, Breton leek and mushroom tart, Mushroom buckwheat pancakes, ... [All]
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Beef braised in reduced red wine, Potato and two ham gratin, Confit of carrots with bacon, Melt-in-the mouth meat and vegetables in a sealed casserole, Chicken with rice and leeks, ... [All]

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