🇫🇷 French Civet de Lapin (Rabbit Stew) ✨
A classic French countryside dish, Civet de Lapin features tender rabbit slow-cooked in a rich red wine sauce infused with aromatic herbs. Hearty, rustic, and comforting! 🥘💛
Ingredients
• 2 lbs (900g) rabbit, cut into pieces
• 2 cups (480ml) red wine (preferably Burgundy)
• 2 tbsp (30ml) olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tbsp (15g) all-purpose flour
• Salt & pepper, to taste
Instructions
1️⃣ Marinate the rabbit – Place rabbit pieces in a bowl with red wine, thyme, and bay leaf. Cover and refrigerate overnight.
2️⃣ Brown the rabbit – Heat olive oil in a large pot. Remove rabbit from the marinade, pat dry, and brown on all sides. Set aside.
3️⃣ Sauté the vegetables – In the same pot, sauté onion, carrots, and garlic until softened.
4️⃣ Thicken the base – Sprinkle flour over the vegetables and stir well.
5️⃣ Simmer – Pour in the reserved wine marinade, return the rabbit to the pot, season with salt & pepper, and simmer on low heat for 1.5–2 hours, until the meat is tender and falling off the bone.
6️⃣ Serve hot – Enjoy with buttered potatoes, crusty bread, or creamy polenta!
💡 Tip: For extra depth of flavor, add mushrooms and bacon during the last 30 minutes of cooking! 🥓🍄
🥘 Bon appétit! 🇫🇷✨