Entree: Réunion – Civet de Lapin (Rabbit stew braised in red wine with bacon and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 1 whole rabbit, jointed, about 2.5 lb (1.1 kg)
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) chicken or beef stock
- 4 oz (115 g) bacon or pancetta, diced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, thinly sliced (about 10 oz/285 g)
- 2 medium carrots, sliced (about 6 oz/170 g)
- 4 cloves garlic, crushed (about 12 g)
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) red wine vinegar
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) Cognac or brandy (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Season the rabbit pieces with salt and pepper. In a large bowl combine the rabbit and red wine, cover, and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
2. Remove rabbit from marinade (reserve the wine). Pat pieces dry. In a heavy Dutch oven over medium heat, add the bacon and cook until fat renders and pieces are golden, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. Add the oil and 1 tbsp butter to the pot. Brown the rabbit pieces in batches until well colored on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
4. Add the remaining butter to the pot and sauté the onions and carrots until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more.
5. Sprinkle the flour over the vegetables and stir to coat, cooking 1–2 minutes to remove raw flour taste. Deglaze with the reserved wine and the Cognac if using, scraping up brown bits from the bottom.
6. Return the rabbit and bacon to the pot. Add the stock, red wine vinegar, bay leaves, and thyme. The liquid should come about two-thirds up the rabbit; add a bit more stock or water if needed.
7. Bring to a gentle simmer, then cover and cook on low heat for 1 to 1¼ hours, or until the rabbit is tender and falling from the bone. Alternatively, bake covered at 325°F (160°C) for the same time.
8. Remove rabbit pieces and keep warm. Skim any excess fat from the sauce, then simmer uncovered for 5–10 minutes to thicken and concentrate flavors. Adjust seasoning with salt and pepper.
9. Return the rabbit to the sauce briefly to reheat, sprinkle with chopped parsley, and serve hot with rice, boiled potatoes, or crusty bread to soak up the sauce.