Rabbit Civet, a recipe from Gourmetpedia, for food lovers

Name: Rabbit Civet, a recipe from Gourmetpedia, for food lovers
Ingredients: 750 ml (1 bottle) red wine; 1 onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 1 sprig of thyme; 1 rabbit, cut into 6 pieces; 2 Tbsp. vegetable oil; 18 peeled pearl onions; 125 g (4 oz.) diced smoked bacon; 15 g (1 1/2 Tbsp.) flour; 2 sprigs fresh thyme; 2 cloves of garlic, germ removed; 1 bouquet garni (tied) made up of 1 celery stalk, 1 or 2 parsley stems, the green part of 1 leek and 1 bay leaf; 250 ml (1 cup) wine from the marinade; 200 ml (3/4 cup) veal stock; 125 ml (1/2 cup) sliced white mushroom caps; 30 g (2 Tbsp.) butter; 2 Tbsp. coganc or brandy; salt; pepper

gourmetpedia.net

Marinating time: 12 hours Cooking time: About 3 1/2 hours *Mount with butter: to thicken a hot sauce by whisking in small pieces of cold butter.

Keywords

Rabbit Civet
a recipe from Gourmetpedia
for food lovers

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Ingredients

750 ml (1 bottle) red wine
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 sprig of thyme
1 rabbit, cut into 6 pieces
2 Tbsp. vegetable oil
18 peeled pearl onions
125 g (4 oz.) diced smoked bacon
15 g (1 1/2 Tbsp.) flour
2 sprigs fresh thyme
2 cloves of garlic, germ removed
1 bouquet garni (tied) made up of 1 celery stalk, 1 or 2 parsley stems, the green part of 1 leek and 1 bay leaf
250 ml (1 cup) wine from the marinade
200 ml (3/4 cup) veal stock
125 ml (1/2 cup) sliced white mushroom caps
30 g (2 Tbsp.) butter
2 Tbsp. coganc or brandy
salt
pepper