Home | Ezine | Forums | Links | Contact
NitroExpress.com: le civet de lapin de ma grand-mère - rabbit

View recent messages : 24 hours | 48 hours | 7 days | 14 days | 30 days | 60 days | More Smilies


*** Enjoy NitroExpress.com? Participate and join in. ***

Miscellaneous Topics >> Recipes, food, wine & beverages

Pages: 1
NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 39180
Loc: Barossa Valley, South Australi...
le civet de lapin de ma grand-mère - rabbit
      #318051 - 14/07/18 04:11 PM

le civet de lapin de ma grand-mère, a rabbit recipe supplied by NE member "KingBaboon" on a non recipe thread.

Re-recorded here for future reference.

le civet de lapin de ma grand-mère :

Ingredients :

- 1 wild rabbit, skinned and gutted (save the liver and, if you can, the blood ; otherwise, pig blood works fine - if no blood available, use dark chocolate - see below)
- 2 medium-sized carrots
- 1 big onion
- 4-6 cloves of garlic
- 100 g bacon in small bits (lardons)
- butter
- 1 bottle of red wine
- 10 cl vinegar
- 10 cl olive oil
- thyme
- laurel
- parsley
- 3 cloves
- salt, pepper, Cayenne hot pepper, nutmeg
- 2 spoons of flour
- brandy, whisky, or any other firewater according to taste.

Chop the rodent into big pieces (hind and forelegs, back, ribcage) and dip it, except the liver, into a marinade composed of the following : wine + vinegar + olive oil + peeled and sliced carrots + sliced onion + garlic + clove + thyme + laurel + parsley + pepper + nutmeg + Cayenne pepper. No salt. Let it soak in the fridge for 2 days.

Take the meat out of the marinade, filter the marinade to separate the liquids from the vegetables.
In a pot, melt the butter and fry the bacon. Once the bacon is fried, take it out and put it aside. fry the meat on all sides, and take it out too. Then fry the vegetables from the marinade. Once the vegetables have been browned, put back the meat and bacon. Pour the flour. Do not stop moving it with a wooden spoon otherwise it will stick and burn. Pour the booze and flame it. Then it's time to add the liquids from the marinade and let it cook gently for a couple of hours. Add salt and rectify the seasoning if needed. 10 minutes before serving, add the liver, and off the fire and at the last moment because it mustn't cook, the blood ; if no blood available, 2 squares of dark chocolate melted in the sauce will give an interesting flavor and unctuosity. Serve with boiled potatoes or fresh pasta.

http://forums.nitroexpress.com/showthreaded.php?Cat=0&Number=251564&an=&page=0&vc=1

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


Post Extras: Print Post   Remind Me!   Notify Moderator  
NitroXAdministrator
.700 member


Reged: 25/12/02
Posts: 39180
Loc: Barossa Valley, South Australi...
Re: le civet de lapin de ma grand-mère - rabbit [Re: NitroX]
      #369654 - 30/09/22 01:36 AM

le civet de lapin de ma grand-mère - rabbit

http://forums.nitroexpress.com/showflat.php?Cat=0&Number=318051&an=&page=0&vc=1

--------------------
John aka NitroX

...
Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
"A Sharp spear needs no polish"


Post Extras: Print Post   Remind Me!   Notify Moderator  
Pages: 1



Extra information
0 registered and 3 anonymous users are browsing this forum.

Moderator:  NitroX 

Print Topic

Forum Permissions
      You cannot start new topics
      You cannot reply to topics
      HTML is disabled
      UBBCode is enabled

Rating:
Topic views: 2013

Rate this topic

Jump to

Contact Us NitroExpress.com

Powered by UBB.threads™ 6.5.5


Home | Ezine | Forums | Links | Contact


Copyright 2003 to 2011 - all rights reserved