Civet de Lapin with Red Wine and Mushrooms

Ingredients

• 1.5 kg (3.3 lbs) rabbit, cut into pieces 1.5 kg (3.3 lbs) rabbit, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250g (9 oz) mushrooms, sliced 250g (9 oz) mushrooms, sliced
• 750ml (3 cups) red wine 750ml (3 cups) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• 2 sprigs of rosemary 2 sprigs of rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
2. 2.
   Add the rabbit pieces to the pot and brown them on all sides. Remove the rabbit from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
5. 5.
   Return the rabbit pieces to the pot and pour in the red wine. Stir in the tomato paste, bay leaves, thyme, and rosemary.
6. 6.
   Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low.
7. 7.
   Cover the pot and let the stew simmer gently for about 2 hours, or until the rabbit is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves, thyme, and rosemary sprigs before serving.
9. 9.
   Serve the Civet de Lapin hot with crusty bread or over a bed of creamy mashed potatoes.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or pork shoulder for a similar stew-like consistency.
• Red wine — Choose a full-bodied red wine, such as Burgundy or Bordeaux, to enhance the flavors of the stew.
• Mushrooms — Use a combination of wild mushrooms, such as porcini, chanterelles, or cremini, for a more robust flavor.

Tips & Tricks

• For a richer flavor, marinate the rabbit pieces in red wine and herbs overnight before cooking.
• If the sauce is too thin, you can thicken it by mixing a tablespoon of cornstarch with a little water and adding it to the stew.
• Serve the Civet de Lapin with a side of roasted root vegetables or a fresh green salad for a complete meal.

Serving advice

Serve the Civet de Lapin in deep bowls, allowing the tender rabbit meat to be the star of the dish. Garnish with fresh herbs, such as thyme or parsley, for a pop of color and freshness.

Presentation advice

To elevate the presentation of Civet de Lapin, arrange the rabbit pieces on a bed of creamy mashed potatoes and spoon the rich red wine sauce over the top. Sprinkle some freshly chopped herbs on the sauce for an added touch of elegance.