Civet de lapin
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.
Pairing tips
Morey-Saint-Denis Rouge
Morey-Saint-Denis is a French appellation located in Côte de Nuits (Côte-d’Or) region of Burgundy. The appellation mostly produces red wines ... Read more
Chénas
Chénas is the smallest grand cru in the prominent Beaujolais appellation which is located in between the Rhone and Saone-et-Loire departments. Interestingly,... Read more
Haut-Médoc
Haut-Médoc is a French appellation located in the renowned Médoc wine region. Cabernet Sauvignon, Merlot, and Cabernet Franc are the signature grapes ... Read more
Saint-Émilion
Saint-Émilion is one of the most exceptional appellations in Boudreaux. It is located on the right bank in the Libourne wine region of Bordeaux. Although ... Read more
WHERE TO EAT The best Civet de lapin in the world (according to food experts)
