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Civet de Lapin
Braised Rabbit Stew
- yield:
8
servings - Difficulty
Medium
Published 1991
A civet is a stew that has been finished at the last minute with blood. In this recipe, large rabbits are first carefully larded and then braised. The braising liquid is used to heat the rabbit pieces and is then finished to order with the reserved blood. Large rabbits (
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