OK, here goes 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.

A bit of crop protection

Le civet de lapin de ma grand-mère recipe