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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Civet de Lièvre (Lapin)
(Hare or Rabbit in Red Wine) Share 
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    1. 3 cups (750 ml) dry red wine
    2. 3 tablespoons cognac
    3. 1 onion sliced
    4. 1 medium carrot peeled and sliced
    5. 2 cloves garlic, peeled and quartered
    6. 1 sprig thyme
    7. 1 bay leaf
    8. 1 sprig rosemary
    9. 1 teaspoon coarsely ground pepper
    10. 1 hare (or rabbit) (2 kg) cut into 9-10 serving pieces
      (reserve liver)
    11. 250 grams streaky bacon
    12. 3 tablespoons vegetable oil
    13. 18 small pickling onions peeled
    14. 250 grams button mushrooms
    15. 1 tablespoon plain flour
    16. salt and freshly ground pepper


Civet lievre


  1. Pour the wine and cognac into a bowl. Add the sliced onion, carrot, garlic, 1 teaspoon freshly ground pepper, thyme and rosemary. Mix together well. Add the hare (rabbit) pieces to this marinade, turn around to coat uniformly. Cover and marinate for 12 hours in the fridge, turning over the pieces at regular intervals.
  2. Remove the pieces of hare (rabbit) from marinade and pat dry.. Strain the marinade, discarding the herbs and other ingredients.
  3. Cut the bacon into match sticks, removing the rind.
  4. Heat the oil in a heavy based pot (4 litres) and lightly brown the pieces of hare (rabbit) for about 10 minutes. Add the bacon and pickling onions. Stir cook until the pieces of hare (rabbit) are well browned, about 5 minutes. Sprinkle with flour and stir cook for 1 minute.
  5. Pour the marinade into the pot and bring to the boil. Cover and cook for 2 hours over low heat, stirring occasionally. Season with salt and pepper.
  6. Meanwhile, trim and wash the mushrooms, pat dry and cut into quarters. Add them to the pot after the two hours cooking time. Stir and cook for 30 minutes more.
  7. Remove the hare (rabbit) pieces from the pot with a slotted spoon and place on a warm serving dish. Keep warm.
  8. Press the raw hare (rabbit) liver through a sieve into a bowl. Mix in with 1/4 cup of the sauce from the pot. Return the mixture to the pot and stir cook for  30 seconds over low heat. Pour this sauce immediately over the pieces of hare (rabbit) in the serving plate.
  9. Serve immediately. Eat with fresh pain baguette as a starter course.
  10. Just beautiful and a real treat on special occasions.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.