Civet of Rabbit, or Hasenpfeffer

Name: Civet of Rabbit, or Hasenpfeffer
Prep time: 12 h
Total time: 12 h
Cuisine: French
Ingredients: 2 cups chopped onion; 1 cup diced carrot; Salt and black pepper to taste; 4 thick slices good-quality bacon; 1 rabbit or hare, cut into serving pieces; Salt and black pepper to taste; Several fresh parsley or thyme sprigs; 1 rabbit or hare, cut into serving pieces; 1 ounce unsweetened chocolate, grated or chopped; ½ pound wild or button mushrooms, or 1 ounce dried porcini, reconstituted, the soaking liquid reserved, and mixed with ½ pound button mushrooms; Flour for dredging; ½ pound wild or button mushrooms, or 1 ounce dried porcini, reconstituted, the soaking liquid reserved, and mixed with ½ pound button mushrooms; ½ pound wild or button mushrooms, or 1 ounce dried porcini, reconstituted, the soaking liquid reserved, and mixed with ½ pound button mushrooms; 1 cup diced celery; ½ pound wild or button mushrooms, or 1 ounce dried porcini, reconstituted, the soaking liquid reserved, and mixed with ½ pound button mushrooms; 2 cups good-quality red wine; 1 carrot, roughly chopped; ½ cup red wine vinegar; Several fresh parsley or thyme sprigs; 1 onion, roughly chopped

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
12 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

An unusual dish with the traditional addition of chocolate for richness. This is best with hare but very nice with the much milder domestic rabbit (and quite good with chicken, too). This is one of those rare occasions when I find a long marinade really helps. You can begin the dish in the morning and finish it that day or start it twenty-four hours (or even more) in advance.

Ingredients

Europe
France
Germany
Main course

Ingredients

Method