Rabbit in Red Wine with Chanterelles

Name: Rabbit in Red Wine with Chanterelles (Civet de lapin de forain aux girolles)
Yield: Serves 4
Cuisine: France
Ingredients: 30 g butter; 4 tbsp olive oil; salt, pepper; 150 g chanterelles or other small mushrooms; 350 ml chicken stock; 1 clove garlic; 2 onions, chopped; 2 sprigs rosemary; 1 cube sugar; 1-2 tbsp flour; 1 lemon, peeled and sliced; 15 black peppercorns; 4 bay leaves; 4 sprigs thyme; 2 tbsp red wine vinegar; 1 large onion, sliced; 1 shallot, sliced; 1 large clove garlic, sliced; 1 large wild or small domesticated rabbit, cut into pieces, keep the liver.; 1 bottle red wine

Civet de lapin de forain aux girolles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

Ingredients

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

Europe
France
Main course
Mediterranean

Method

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