Name: Rabbit civet
Prep time: 12 h 20 min
Cook time: 3 h
Total time: 15 h 20 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg rabbit meat; 2 cloves garlic; 1 bayleaf; 1 sprig rosemary; 1 sprig thyme; 1 litre 500 ml red wine; Salt; Pepper; 5 tablespoons olive oil; 150 g small pieces of bacon; 350 g mushrooms; 250 g onion; 4 tablespoons olive oil; 2 tablespoons flour

Step by step recipe

Step 1 - ⌛ 5 min.

Prepare the marinade

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

Step 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.

Step 3 - ⌛ 1 min.

Place the rabbit pieces on top.

Step 4 - ⌛ 12 hours

Cover with the red wine.

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

Step 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.

Step 6 - ⌛ 5 min.

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

Set aside.

Step 7 - ⌛ 7 min.

Still in the same pan, take advantage of the fat from the lardons to cook 350 g mushrooms that you will have prepared beforehand.

Reserve.

Step 8 - ⌛ 5 min.

Prepare 250 g onion and chop finely.

Step 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.

Step 10 - ⌛ 1 min.

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

Step 11 - ⌛ 1 min.

Sprinkle in 2 tablespoons flour...

Step 12 - ⌛ 1 min.

...then mix well.

Step 13 - ⌛ 2 min.

Begin the main cooking

Add the rabbit pieces to the pan...

Step 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.

Step 15 - ⌛ 6 min.

Bring to the boil on high heat...

Step 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.

Step 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.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	2 g RDI=1 %	7 g RDI=9 %	143 kcal RDI=7 %	601 kJ RDI=7 %
Per person	80 g RDI=123 %	14 g RDI=5 %	59 g RDI=80 %	1,224 kcal RDI=61 %	5,126 kJ RDI=61 %
Whole recipe	320 g RDI=493 %	56 g RDI=21 %	235 g RDI=322 %	4,897 kcal RDI=245 %	20,503 kJ RDI=245 %