Recipe: Rabbit Thighs Civet

Name: Civet de cuisses de lapin
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6 portions
Ingredients: 6 cuisses de lapin fermierPour la marinade :1 litre de bière brune de petit brasseur (si possible)3 baies de genièvre1 carotte et un oignon de jardin émincés1 branche de thym citron2 feuilles de laurierun peu de farine5 g de mignonnette de poivre (grains écrasés avec le cul d'une casserole)sel et beurre fermierpour les petits gâteaux de légumes :18 gousses d'ail d'Arleux15 cl de lait entier2 navets longs2 carottes1 branche de céleri dont on aura retiré les parties ligneuses à l'économePour l'appareil :2 cl d'alcool de genièvre3 oeufs fermiers1 dl de crème liquide (30%)

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (11 reviews) Meat

Prep 60 min

Cook 90 min

Total 2h30

Servings 6 serv.

A rabbit civet recipe with brown beer and smoked garlic cloves from Arleux from the village of Arleux located in the heart of the Sensée, Nord-Pas-de-Calais region

Ingredients for 6 servings

6 farmhouse rabbit thighs

For the marinade:

1 liter of brown beer from a small brewery (if possible)
3 juniper berries
1 carrot and one garden onion sliced
1 branch of lemon thyme
2 bay leaves
a little flour
5 g of crushed peppercorns (grains crushed with the bottom of a saucepan)
salt and farmhouse butter

for small vegetable cakes:

18 cloves of Arleux garlic
15 cl of whole milk
2 long turnips
2 carrots
1 celery branch with woody parts removed with a vegetable peeler

For the mixture:

2 cl of juniper alcohol
3 farmhouse eggs
1 dl of liquid cream (30%)

Step-by-step directions

The day before:

1- In a large salad bowl put all the ingredients of the marinade and the rabbit thighs.
the same day:

2- Drain the rabbit thighs, wipe them a little and dredge them in flour removing the excess.

3- In a large casserole dish melt 50 g of butter with a little oil, then brown the thighs to give them a nice coloring.

4- While this is happening drain the garnish from the marinade which you will add to the thighs once they are well roasted. let simmer gently covered for 10 minutes then add the marinade bring to a boil correct the seasoning and let cook covered for 30 minutes at a gentle simmer.

5- Preheat your oven to 160°(th5).

6- Bring the milk to a boil then add the peeled and deveined garlic cloves bring back to a boil remove from heat then return and resume boiling you must do this operation 4 times in total. !

7- Drain the cloves and sauté them in brown butter for 2 minutes, set aside and keep the milk that was used for cooking

Bière Civets Plats en sauce Cuisse de lapin