Civet de Lapin

May 15, 2015

386

Rabbit stew or Civet De Lapin takes me back to my childhood days in the French country side surrounded by several generations of fabulous family cooks. This dish gets better day by day...but it won\\\'t last that long.

A 3 pound rabbit cut into 8 serving pieces - pat dry
1/2 pound of bacon ends and pieces
3/4 teaspoon McCormick Montreal Steak® seasoning
1 1/2 pounds of sliced white mushrooms
2 large shallots, sliced thin
3-4 cloves of fresh garlic, minced
3/4 cup of minced fresh parsley
12 oz bottle of Holland House® red cooking wine
1 1/2 cups of chicken bouillon
1/2 cup of all purpose flour

Apologies! Rabbit was not listed in the main ingredients. So we made chicken the main ingredient. Guess what? This dish would be just as tasty prepared with chicken. In a large heavy bottom frying pan,...
See the full directions on my site

Nutritions

Calories
210

Sodium
13395mg
558% DV

Fat
8g
12% DV

Protein
11g
23% DV

Carbs
21g
7% DV

Fiber
1g
7% DV