Civet De Lapin
Civet de lapin is a rustic rabbit stew in red wine with bacon, mushrooms, onions, carrots, and herbs. Gentle braising keeps the rabbit tender while the wine sauce turns savory and dark, ideal with potatoes, noodles, or crusty bread.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Season rabbit pieces and brown them in butter or oil, then remove from the pot.
Cook bacon, onion, carrots, mushrooms, and garlic until lightly browned.
Return rabbit with red wine, stock, bay, thyme, salt, and pepper.
Cover and braise gently until tender, then finish with parsley.
π· Perfect Pairings
Complete your meal with these
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