Civet de lapin (rabbit stew with red wine) 1 of 2

6 Servings

Ingredients

Quantity Ingredient
3½ pounds Rabbit
1 medium Carrot, sliced
1 medium Onion, sliced
2 eaches Cloves garlic, crushed
2 eaches Whole cloves of garlic
20 eaches Peppercorns
1 each Bouquet garni
1¾ pint Dry red wine
3 tablespoons Cognac
1 tablespoon Vegetable oil
3½ ounce Butter
3 tablespoons Flour
1 Salt and freshley ground pepper
2 pounds Waxy potatoes (red or white)
36 eaches Pickling onions
1 tablespoon Sugar
5 ounces Green unsmoked bacon, sliced (1/4
1 tablespoon Vegetable oil
8 ounces Button or quartered large mushrooms
3 eaches Sliced day-old white bread, crusts
1 ounce Butter, melted
3 tablespoons Chopped parsley</i>

Directions

MARINADE

CROUTONS

A French civet is normally a winter dish made with hare. It is cooked in red wine and the sauce is traditionally thickened with the animal's blood, which gives the civet its characteristic colour and taste. A simpler year-round civet can be made with rabbit, marinated overnight in an aromatic mixture of wine, garlic and peppercorns.

Even without the blood, this stew has a mildly gamey taste and is best served with a rich red wine either from Burgundy or Rhone.

Cut the rabbit into serving pieces. Put the pieces into a non-aluminium container with all of the marinade ingredients except the oil, then drizzle the oil over the top. Leave the rabbit to marinate for at least 12 hours, or overnight.

Preheat the oven to 220 C (425 F) mark 7.

Remove the rabbit pieces from the marinade and pat dry with paper towels. Strain the marinade; reserve the liquid and the vegetables separately. Heat 45 g (1½ oz) butter in a heavy flameproof casserole over high heat. Add the rabbit pieces and cook until golden brown on all sides. Transfer to a shallow dish. Add the marinated vegetables to the casserole and cook over high heat until lightly browned. Stir in the flour and cook for 1 minute. Whisk in the marinade and bring to the boil. Reduce the heat and simmer the marinade for 2 minutes, stirring occasionally. Return the rabbit pieces to the casserole, season with salt and pepper and cook in the oven for about 45 minutes, until the pieces are tender when pierced with a knife.

Meanwhile, turn and boil the potatoes agrave l'anglaise. Meanwhile, keep warm in the cooking liquid.

Peel and glaze the pickling onions with 15 g (½ oz) butter, a pinch of salt and the sugar. Cover to keep warm.

Cut the bacon into lardons. Blanch and drain. Heat 15 ml (1 tbsp) oil and 30 g (1 oz) butter in a frying pan over high heat. Add the blanched lardons and cook until crisp and golden. Drain and add to the pan with the onions.

Heat 30 g (1 oz) butter in the pan used for the lardons. Add the mushrooms and cook over high heat until the moisture has evaporated and the mushrooms are golden. Add to the pan with the onions and the lardons.

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