Entree: French Southern Territories – National Cuisine – Civet de Lapin (Slow-braised rabbit stew in red wine with bacon and mushrooms)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1 whole rabbit, cut into 6–8 pieces, approx 2.5 lb (1.1 kg)
- Salt and freshly ground black pepper
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour for dredging
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 medium carrots, sliced (about 6 oz / 170 g)
- 2 celery stalks, sliced (about 4 oz / 115 g)
- 3 garlic cloves, minced
- 2 cups (480 ml) dry red wine
- 1 1/2 cups (360 ml) chicken or beef stock
- 2 tbsp (30 ml) cognac or brandy (optional)
- 8 oz (225 g) button or cremini mushrooms, halved or quartered if large
- 1 bay leaf
- 3 sprigs fresh thyme
- 3 whole juniper berries, lightly crushed (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Additional butter 1 tbsp (15 g) to finish (optional)

Instructions

1. Season rabbit pieces generously with salt and pepper, then lightly dredge in flour shaking off excess.
2. In a heavy Dutch oven over medium-high heat, render the diced bacon until crisp; remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Add 1 tbsp olive oil if needed and brown rabbit pieces in batches until deeply colored on all sides; transfer browned pieces to a plate.
4. Reduce heat to medium, add remaining olive oil and butter, then sauté the onion, carrots, and celery until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
5. If using, remove pan from heat briefly, add cognac and ignite or stir to deglaze; then pour in the red wine, scraping up browned bits. Return to a simmer.
6. Return rabbit and reserved bacon to the pot; add stock, bay leaf, thyme, and juniper berries. Bring to a gentle simmer, cover partly, and braise on low heat or in a 325°F (160°C) oven until rabbit is tender, about 1 to 1 1/2 hours.
7. About 20 minutes before the end of cooking, add the mushrooms and continue braising until mushrooms and rabbit are tender.
8. Remove rabbit pieces and herbs; increase heat and reduce the sauce to concentrate flavors if necessary. Finish the sauce by whisking in 1 tbsp butter and adjust seasoning with salt and pepper.
9. Return rabbit to the sauce to warm through, sprinkle with chopped parsley, and serve immediately with boiled potatoes, buttered noodles, or crusty bread to soak up the sauce.