Civet de lapin - French Rabbit Stew

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How can I cook rabbit, French style?

Civet de lapin - French Rabbit Stew

French civet generally is a dish made of hare, red wine and the sauce of the animal's blood. However, it's possible to cook a simpler dish using rabbit marinated in wine, garlic and peppercorns. The recipe preparation is rather complex - the ingredient list alone can give you an idea:

1 Rabbit
1 Carrot, sliced
1 Onion, sliced
2 Cloves garlic, crushed
2 Whole cloves of garlic
20 Peppercorns
1 Bouquet garni *
1 pt Dry red wine
3 tb Cognac
1 tb Vegetable oil
3 oz Butter + 1 oz melted butter
3 tb Flour
2 lb red or white potatoes
36 Pickling onions
1 tb Sugar
5 oz Green bacon **
1 tb Olive oil
8 oz large mushrooms
3 white bread crusts
3 tb Chopped parsley
Salt and freshly ground pepper
* Bouquet garni consists of herbs including parsley, thyme, and bay leaf that are put into a cheesecloth bag to infuse flavor to the cooking stock

** Green bacon is unsmoked bacon, a rather old term still used in French cooking



1/21/2008 9:54:10 PM
Steve said:

Sounds delicious but would it taste the same without the blood??

6/1/2011 4:25:49 PM
Yvonne said:

Ingredients look great for a nice pot of hare stew


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