Marinating time: 12 hours
Cooking time: About 3 1/2 hours
*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.
- Place the rabbit pieces and all the marinade ingredients into a large bowl.
- Cover with plastic wrap and marinate in the refrigerator for 12 hours.
- Strain the rabbit pieces, reserving the wine from the marinade.
- 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.
- In the same pot, sauté the onions and bacon and, once they are browned, add the flour and stir with a wooden spoon.
- Add the rabbit, thyme, garlic, bouquet garni, bay leaf, mushrooms, the wine from the marinade and the veal stock. Season with salt and pepper.
- Cover, bring to a boil and simmer in a preheated 165° C (325° F) oven for 3 hours.
- Remove the rabbit pieces and keep hot; reduce the sauce for a few minutes until it reaches a nice consistency.
- At the last minute, mount the sauce with butter* and add the cognac or brandy.
- Serve the rabbit civet over fresh noodles.
Signé rouge, St-Bruno, Kobloth vineyard, Québec (red wine)
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