Civet de lapin flambe au cognac

Meat 


Preparation: 25 mn
Cooking: 60 mn


300 cal. for 200 g. (7 oz.)

Civet de lapin is an easy, cheap and delicious recipe. You can use a domestic rabbit or a wild rabbit. 

Ingredients (for 6 persons)

• 1 rabbit
• 1 onion
• half a pound of baby portobello
• 100g of thick bacon or lard
• 1 liter of Bordeaux wine
• 1 half cup of cognac
• one stick of butter
• one tespoon of olive oil
• salt, pepper, thyme, bay leaves

Preparation

• Cut the rabbit in 6 pieces
• In a pan, melt half the butter and the olive oil
• Put the pieces of rabbit in the pan and cook both side until golden. Do not cook too high to cook the rabbit
• Save the rabbit pieces in a plate and put the juice of the pan in a pot
• Add the remaining of the butter in the pot and melt slowly
• Put the pieces of rabbit in the pan and pour the cognac over
• Lit up the pan to flambe the rabbit
• Add the rabbit pieces to the pot, add the bay leaves and the thyme
• Chop the bacon or lard in small cubes and put to the pan. Cook slowly. Be carfull to not cook too much to make the bacon crispy
• Chop finely the onion and add to the pan
• Peel the mushrooms and add to the pan
• Cook in the bacon fat until the onion become transparent
• Add the bacon, the mushrooms and onion to the pot and pour the wine until all the meat is covered (be careful to not fill the pot with the wine)

Cooking
Cook covered on high for 10 mn
Add a glass of water
Cook on medium for about an hour. Add wine as needed