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Civet de Lièvre

Serves 4 to 6 Entree meat

Civet de Lièvre

Civet de Lièvre is a classic dish from the hunter's kitchens of France, where its rich aroma is a familiar call to gather. Traditionally prepared with hare, this dish is a staple of everyday rustic cooking, bringing the robust flavors of the countryside to the family table. The wine, bacon, and aromatic herbs create a comforting connection to the land, making it a beloved choice among those who cherish the simpler pleasures of life.

When done right, Civet de Lièvre offers a deep, earthy taste with a hint of smokiness from the bacon, perfectly balanced by the red wine's acidity. The tender pieces of hare, infused with the bouquet garni, create a hearty stew that warms the soul as much as it satisfies the appetite. It's a dish that speaks directly to the senses, each bite a reminder of its humble yet profound roots.

Ingredients

  • 1.5 kghare or rabbit — cut into pieces
  • 750 mldry red wine
  • 150 gsmoked bacon
  • 2onions — chopped
  • 2carrots — chunked
  • 2 tbspflour
  • 2 tbspbutter
  • 1bouquet garni
  • to tastefine salt and black pepper

Method

  1. Begin by cutting the hare or rabbit into serving-sized pieces. Season the pieces generously with fine salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter over medium-high heat. Brown the meat in batches, ensuring each piece develops a deep, golden color on all sides. This caramelization is crucial for flavor, so take your time and avoid overcrowding the pot. Once browned, remove the meat and set aside.
  2. Dice 150 g of smoked bacon and add it to the same pot. Cook over medium heat until the bacon is crisp and its fat has rendered. Meanwhile, finely chop 2 onions and slice 2 carrots. Add these vegetables to the pot with the bacon, stirring to coat them in the rendered fat. Cook until the onions become translucent and the carrots begin to soften, about 5-7 minutes. Scrape the bottom of the pot to lift any browned bits, which will add depth to the dish.
  3. Sprinkle 2 tablespoons of flour over the vegetables and bacon, stirring well to combine. Cook for an additional 2 minutes to remove the raw flour taste, ensuring the flour absorbs the fat and forms a roux. Gradually pour in 750 ml of dry red wine, stirring constantly to prevent lumps. The wine will deglaze the pot, lifting any remaining fond from the bottom.
  4. Return the browned hare or rabbit pieces to the pot, nestling them among the vegetables. Add a bouquet garni for aromatic depth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly for about 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone. The sauce should thicken and develop a rich, glossy sheen.
  5. Once the meat is tender, remove the bouquet garni and discard. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Allow the civet to rest for a few minutes off the heat to let the flavors meld. Serve the Civet de Lièvre with a traditional accompaniment such as mashed potatoes or crusty bread to soak up the savory sauce.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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