Recipe: Farmhouse Rabbit Civet Languedoc Style

Name: Civet de lapin fermier à la Languedocienne
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 4 portions
Ingredients: 1 beau lapin fermier coupé en 8Marinade1 bouteille 1/2 de Faugères (ou st chinian)1 oignon coupé en gros dés2 carottes taillées de même2 gousses d'ail écrasées2 feuilles de laurierune branche de thymgros sel et mignonnette de poivre1 prise de vinaigre de vinet quelques cèpes secsGarniture200 g de champignons de paris épluchés lavés et taillés en quartiers100 g de lardons fumés blanchis400 g de haricots de Soissons* cuits au naturelfarine 50 ggraisse de canardbeurre et huilesel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (8 reviews) Meat

Prep 120 min

Cook 60 min

Total 3h

Servings 4 serv.

Ingredients for 4 servings

1 beautiful farmhouse rabbit cut into 8 pieces
Marinade
1 1/2 bottle of Faugères (or St Chinian)
1 onion cut into large dice
2 carrots cut the same way
2 crushed garlic cloves
2 bay leaves
1 sprig of thyme
coarse salt and cracked pepper
1 pinch of wine vinegar
and a few dried porcini mushrooms
Garnish
200 g of button mushrooms peeled, washed and cut into quarters
100 g of smoked bacon lardons blanched
400 g of Soissons beans* cooked plain
50 g flour
duck fat
butter and oil
salt and freshly ground pepper

Step-by-step directions

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 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

Haricots de soissons Lapin Civets