Civet de lapin is a traditional winter dish in France. It is prepared with rabbit meat, red wine, bacon, mushrooms, butter, flour, carrots and other vegetables, onions, and garlic. Once the stew has been fully cooked and the meat is tender, it is usually served with boiled potatoes and a glass of rich red wine on the side.

Join the Food Revolution
Be the First to Review Civet de lapin!
Your taste experience matters! Share your review and help fellow foodies discover this dish.
Explore More
Discover new culinary experiences
You've reached the end of this content