Dish

Civet de lapin

Rabbit Civet

Civet de lapin is made with rabbit, onions, garlic, tomatoes, mushrooms, bacon, and spices such as thyme and bay leaves. The rabbit is first marinated in red wine to tenderize the meat and add flavor. The vegetables and spices are then added along with the marinade and beef broth. The stew is then simmered for several hours until the rabbit is tender and the vegetables are cooked through. This dish is typically served with mashed potatoes or crusty bread.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Civet de lapin is a traditional dish from France, where it is often served at special occasions such as weddings and holidays. It is believed to have originated in the rural areas of the country, where rabbit is a common meat.

Dietary considerations

Gluten-free

Variations

There are many variations of civet de lapin, with some recipes calling for different vegetables or spices. Some recipes also call for the addition of red wine or cognac to the stew.

Presentation and garnishing

Civet de lapin is typically served in a bowl, with the stew and vegetables arranged neatly. It is often garnished with fresh herbs such as parsley or thyme.