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Rabbit Civet Recipe
 
 
Rabbit Civet
Éric Gonzalez, restaurant Le Saint-Gabriel, Vieux-Montréal
The Cuisine of Greater Montreal
Total time: more than 2 hours

Marinating time: 12 hours
Cooking time: About 3 1/2 hours
 

 
Difficulty: Easy
Chef's Note

*Mount with butter:  to thicken a hot sauce by whisking in small pieces of cold butter.

A recipe from Chef Eric Gonzales of Saint-Gabriel Restaurant in Old Montreal.

Ingredients
For 4 servings

Marinade
- 750 ml (1 bottle) red wine
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 sprig of thyme

Civet
- 1 rabbit, cut into 6 pieces
- 2 Tbsp. vegetable oil
- 18 peeled pearl onions
- 125 g (4 oz.) diced smoked bacon
- 15 g (1 1/2 Tbsp.) flour
- 2 sprigs fresh thyme
- 2 cloves of garlic, germ removed
- 1 bouquet garni (tied) made up of 1 celery stalk, 1 or 2 parsley stems, the green part of 1 leek and 1 bay leaf
- 250 ml (1 cup) wine from the marinade
- 200 ml (3/4 cup) veal stock
- 125 ml (1/2 cup) sliced white mushroom caps
- 30 g (2 Tbsp.) butter
- 2 Tbsp. coganc or brandy
- salt and pepper to taste
Method
  1. Place the rabbit pieces and all the marinade ingredients into a large bowl.
  2. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
  3. Strain the rabbit pieces, reserving the wine from the marinade.
  4. Heat the oil in an ovenproof cocotte or Dutch oven and sauté the rabbit pieces briskly to brown them on all sides; set aside on a plate.
  5. In the same pot, sauté the onions and bacon and, once they are browned, add the flour and stir with a wooden spoon.
  6. Add the rabbit, thyme, garlic, bouquet garni, bay leaf, mushrooms, the wine from the marinade and the veal stock. Season with salt and pepper.
  7. Cover, bring to a boil and simmer in a preheated 165° C (325° F) oven for 3 hours.
  8. Remove the rabbit pieces and keep hot; reduce the sauce for a few minutes until it reaches a nice consistency.
  9. At the last minute, mount the sauce with butter* and add the cognac or brandy.
  10. Serve the rabbit civet over fresh noodles.
Sommelier

Signé rouge, St-Bruno, Kobloth vineyard, Québec (red wine)

 
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