Civet de lapin

France · Europe

Rabbit stew in a dark sauce with vegetables on a white plate.
Civet de lapin

Civet de lapin is a rabbit stew made with red wine. Rabbit pieces are browned and cooked gently with wine, onion and aromatic ingredients. Carrot and a herb bundle can be used; other preparations include mushrooms, smoked bacon, garlic and bay leaves.[1][2]

Some versions finish the sauce with rabbit blood, while others use flour and stock. Cognac can also be included. Accompaniments include toasted bread croutons with parsley or fresh pasta.[1][2]

References

Sources checked:

  1. Civet de lapin — Éditions Larousse
  2. Le civet de lapin au vin rouge — Hachette
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image credit

Civet de lapin et ses légumes.jpg

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jimcollins
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audio credit

voice:
Mecanautes Lingua Libre recording
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