Entree: French Southern Territories – Central Culinary Region – Civet de Lapin (Slow-braised rabbit stew in a rich red wine and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 8 hrs

Total 10 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole rabbit, jointed into 8 pieces, approx. 2.5 lb (1.1 kg)
- 3 cups (720 ml) dry red wine
- 1 cup (240 ml) beef or chicken stock
- 4 oz (115 g) smoked bacon or pancetta, cut into lardons
- 1 large yellow onion, chopped, about 8 oz (225 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 12 small pearl onions, peeled, about 6 oz (170 g)
- 8 oz (225 g) button mushrooms, halved
- 4 cloves garlic, crushed
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (30 g) all-purpose flour for dredging
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) cognac or brandy (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 whole rabbit, jointed into 8 pieces, approx. 2.5 lb (1.1 kg)
- 3 cups (720 ml) dry red wine
- 1 cup (240 ml) beef or chicken stock
- 4 oz (115 g) smoked bacon or pancetta, cut into lardons
- 1 large yellow onion, chopped, about 8 oz (225 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 12 small pearl onions, peeled, about 6 oz (170 g)
- 8 oz (225 g) button mushrooms, halved
- 4 cloves garlic, crushed
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (30 g) all-purpose flour for dredging
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) cognac or brandy (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate and prep: In a large nonreactive bowl combine the red wine, 1/2 of the chopped onion, 1 sliced carrot, 2 crushed garlic cloves, thyme, and bay leaves. Add the rabbit pieces, cover, and refrigerate for 8–12 hours (or at least 4 hours) to marinate. When ready to cook, remove rabbit from marinade, reserving the liquid and aromatics; pat the rabbit pieces dry and dredge lightly in flour seasoned with salt and pepper.
2. Braise and finish: In a large heavy Dutch oven heat the olive oil and 1 tbsp (15 ml) butter over medium-high heat. Brown the rabbit pieces in batches until golden; set aside. Add the bacon lardons and remaining chopped onion to the pot and cook until translucent, then add the remaining garlic and tomato paste and cook 1 minute. Carefully flambé with the cognac if using, then add the reserved marinade (strained if desired), stock, remaining carrot slices, and browned rabbit pieces. Bring to a simmer, cover, and cook gently for 1 to 1 1/2 hours until rabbit is tender. During the last 20 minutes add pearl onions and mushrooms (tossed with remaining butter). Remove rabbit and keep warm; reduce sauce if needed to thicken, adjust seasoning with salt and pepper, return rabbit to sauce, sprinkle with chopped parsley, and serve.

1. Marinate and prep: In a large nonreactive bowl combine the red wine, 1/2 of the chopped onion, 1 sliced carrot, 2 crushed garlic cloves, thyme, and bay leaves. Add the rabbit pieces, cover, and refrigerate for 8–12 hours (or at least 4 hours) to marinate. When ready to cook, remove rabbit from marinade, reserving the liquid and aromatics; pat the rabbit pieces dry and dredge lightly in flour seasoned with salt and pepper.
2. Braise and finish: In a large heavy Dutch oven heat the olive oil and 1 tbsp butter over medium-high heat. Brown the rabbit pieces in batches until golden; set aside. Add the bacon lardons and remaining chopped onion to the pot and cook until translucent, then add the remaining garlic and tomato paste and cook 1 minute. Carefully flambé with the cognac if using, then add the reserved marinade (strained if desired), stock, remaining carrot slices, and browned rabbit pieces. Bring to a simmer, cover, and cook gently for 1 to 1 1/2 hours until rabbit is tender. During the last 20 minutes add pearl onions and mushrooms (tossed with remaining butter). Remove rabbit and keep warm; reduce sauce if needed to thicken, adjust seasoning with salt and pepper, return rabbit to sauce, sprinkle with chopped parsley, and serve.