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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) bacon, diced
- 1 whole rabbit, jointed, about 2.5 lb (1.1 kg) usable weight
- Salt and freshly ground black pepper
- 3 tbsp (24 g) all-purpose flour
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) olive oil
- 2 large shallots, finely chopped (about 6 oz / 170 g)
- 3 garlic cloves, crushed
- 1 large carrot, peeled and diced (about 4 oz / 115 g)
- 8 oz (225 g) cremini or button mushrooms, halved
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) chicken or rabbit stock
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp (5 ml) red wine vinegar
- Fresh parsley, chopped, for garnish

Instructions

1. Pat rabbit pieces dry, season with salt and pepper, and dust lightly with the flour. Heat vegetable oil in a large heavy casserole over medium-high heat. Add bacon and cook until browned; remove with a slotted spoon and set aside.
2. In the bacon fat, sear the floured rabbit pieces in batches until golden on all sides; transfer to a plate. Add butter and olive oil if needed, then sauté the shallots, garlic, and carrot until softened, about 4–5 minutes.
3. Add mushrooms and cook until they begin to brown. Return the rabbit and bacon to the pot. Pour in the red wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly.
4. Stir in the stock and tomato paste, add bay leaves and thyme, bring to a simmer, then cover and cook gently for 1 to 1 1/2 hours until rabbit is tender and sauce has reduced.
5. Remove rabbit pieces and keep warm. Increase heat and reduce sauce if too thin. Whisk in red wine vinegar and adjust seasoning with salt and pepper. Return rabbit to the sauce briefly to coat.
6. Serve garnished with chopped parsley, alongside boiled potatoes or crusty bread to soak up the sauce.