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Civet de lapin au romarin

November 10, 2011

With the horrible weather this past week I decided to make a real winter dish: Civet de lapin.

“Civet” is the way you cook the rabbit, which is with plenty of red wine and onion.

I also add some garlic, carrot and celery to my civet along with fresh rosemary, some crushed tomatoes and crèma balsamico.

To give my stew some body, I add loads of white pepper and chili but also some brown sugar to balance the heat.

Let it simmer for at least two hours until the meat simply falls apart, and serve with potato paté

Bon Appétit!

One Comment leave one →
  1. Åsa permalink
    November 10, 2011 7:29 pm

    Ser helt fantastiskt ut! Själv så gjorde jag ungsgratinerad falukorv och för att få lite karaktär på den la även brocoli, lök, morötter i olika färjer och hackad tomat och avslutade med riven ost, senap och tomat pure. Till detta serverade jag en potatis och kålråtspuré:)
    Puss Åsa

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