Civet de Lapin

Civet de Lapin is a rich and flavorful French rabbit stew, slow-cooked in red wine and aromatic herbs, resulting in tender meat and a luscious sauce. This Halal version celebrates traditional French cuisine while ensuring it meets dietary requirements.

Ingredients

• Rabbit meat - 500 grams, cut into chunks
• Red wine - 250 milliliters (preferably a full-bodied variety)
• Onion - 1 medium, finely chopped
• Carrots - 2 medium, sliced
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Mushrooms - 150 grams, sliced
• Chicken broth - 200 milliliters (Halal certified)
• Flour - 1 tablespoon (for thickening)
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and sliced carrots, cooking for another 3 minutes until fragrant.
3. Add the rabbit chunks to the pot, browning them on all sides for about 8-10 minutes.
4. Sprinkle the flour over the meat and vegetables, stirring well to combine and cook for 2 minutes.
5. Pour in the red wine and chicken broth, followed by the thyme, bay leaf, salt, and black pepper. Bring to a simmer.
6. Reduce the heat to low, cover the pot, and let it cook for 1 hour, stirring occasionally.
7. After 1 hour, add the sliced mushrooms and continue to simmer for another 30 minutes, uncovered, until the sauce thickens and the rabbit is tender.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals, including B vitamins and iron.

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