Rabbit in Red Wine with Chanterelles

Civet de lapin de forain aux girolles

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About


  • 1 large wild or small domesticated rabbit, cut into pieces, keep the liver.


Marinate the rabbit in the red wine with all the other marinade ingredients for 3 or 4 hours.

Remove the pieces of rabbit to a colander and let them drain. Pat them dry with kitchen paper. Heat 2 tablespoons of olive oil in a wide casserole together with 20g of butter. When the butter starts to colour, fry the pieces of rabbit until they are a glossy, mahogany brown, then transfer them