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My recipe
Rabbit civet
Introduction
This is a very typical dish from Alsace. Traditionally it should be preprepared using hare or any other game ьуфе. I used regular rabbit.
MARINADE
- 1 bottle red wine (750 ml)
- 3 tbsp brandy
- 1 onion
- 1 medium-sized carrot
- 2 clove garlic
- 1 sprig thyme
- 1 bay leaf
- 1 sprig rosemary
- 1 tsp freshly ground black peppercorns
CIVET
- 1 rabbit ~ 1,5 kg
- 1 rabbit liver
- 250 g bacon
- 3 tbsp vegetable oil
- 18 pickled pearl onion
- 400 g mushroom
- 1 tbsp flour
- salt, black pepper
- Combine wine with brandy, add chopped onion, carrots, garlic and other marinade's ingredients
- Cut the rabbit into 10 serving pieces, add marinade and leave for 12 hours
- Remove the rabbit from the marinade, pat dry with the kitchen paper
- Strain the marinade through a fine sieve
- In a heavy-bottom casserole melt a bit of oil and fry the rabbit until golden from all sides
- Add chopped bacon, pearl onions and simmer for 5 min
- Sprinkle the rabbit with 1 tbsp of flour and cook for 1 more min
- Add the marinade, bring to the boil, reduce the heat to a very low, cover the casserole with the lid .And leave to cook for 1-1,5 hour
- Add mushrooms, stir well and leave to simmer for 30 min
- Remove the rabbit pieces from the casserole
- Reserve separately 1/ 4 cup of the sauce
- In a food processor blend together rabbit liver and 1/ 4 cup of the sauce. Stir well to combine
- Add it to the main sauce and allow to boil for 30 sec
- Serve the rabbit covered with the sauce
Thoughts and Ideas
This recipe is one of those in which I don't change anything, but cook as it has been written. There's just one small addition – I add sugar to the sauce. A pinch of sugar brings this sauce to another dimension.
I used Cabernet wine, and forest mushrooms.
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