THE DAY BEFORE
1 Marinate your rabbit with all the ingredients and cover.
2 The next day, drain your solid ingredients. In a Dutch oven, add a little butter and oil, brown your rabbit pieces on all sides, add your marinated vegetables and sweat covered for 7 to 8 minutes, then dust with flour, stir well, add your wine and stir, then bring to a boil, cover and bake in a preheated 355°F (180°C) (gas mark 6) oven for 1 hour.
3 Meanwhile, prepare your garnish: In a large pan add a little butter and oil, then sauté your mushrooms and bacon for 5 to 6 minutes, pepper and cover.
4 Your civet is cooked, remove the pieces onto a plate, blend the sauce (be careful of small bones) then strain through a fine sieve into your Dutch oven, add your garnish and rabbit pieces, bring to a nice boil, taste and adjust seasoning, then cover.
5 On the other hand, toss your drained beans in melted duck fat, salt and pepper.
Serve your civet on nice white plates with a few beans arranged harmoniously around it.
*You can find these jars from the agricultural cooperative at many fine food shops or contact www.haricotdesoissons.com
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