March 5, 2010, Newsletter Issue #25: Civet de lapin - French Rabbit Stew
Tip of the Week
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
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* 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
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