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.
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.
50,6803.1/5 for 8 ratings
Grade this recipe: Last modified on: December 30th 2019
For 4 people, you will need:
2 
1 
1 sprig 
1 sprig 
5 tablespoons 
150 g 
2 tablespoons 
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge, protected by a plastic film.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.
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.
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.
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.
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.
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.
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).
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 % |
How much will it cost?
- For 4 people : 35.10 €
- Per person : 8.78 €
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: Boeuf (beef) bourguignon, Saucipain, Pears in red wine with blackcurrant , Beef braised in reduced red wine, Marchand de vin sauce, ... All |
 | Rabbit meat: You can check-out other recipes which use it, like for example: Rabbit terrine, Rabbit civet "à la normande", Rabbit with mustard, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Melt-in-the mouth meat and vegetables in a sealed casserole, Spaghetti with mushrooms, "Land and sea" kebabs, Boeuf (beef) bourguignon, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Baker's tuna and mushroom tart, Sautéed pork with mushrooms in a cream sauce., Boeuf (beef) bourguignon, Pollack Parmentier, ... All |
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