Rabbit En Civet

Perfect for a crisp autumn night, this traditional French preparation for rabbit (at the top of the Holiday Recipes links) is hearty, infused with rich flavor, and beautifully simple. I use one of my favorite techniques—braising—which creates a dark, earthy sauce that perfectly marries the gaminess of the meat and the sweetness of the root vegetables. Paired with a good bottle of red Burgundy and a loaf of crusty bread, this dish will knock the chill out of the coldest of nights.

Gavin Kaysen is the executive chef of Cafe Boulud in New York City.

Culture

Rabbit En Civet

By Alex Guarnaschelli


Published on November 2, 2009

Perfect for a crisp autumn night, this traditional French preparation for rabbit (at the top of the Holiday Recipes links) is hearty, infused with rich flavor, and beautifully simple. I use one of my favorite techniques—braising—which creates a dark, earthy sauce that perfectly marries the gaminess of the meat and the sweetness of the root vegetables. Paired with a good bottle of red Burgundy and a loaf of crusty bread, this dish will knock the chill out of the coldest of nights.

Gavin Kaysen is the executive chef of Cafe Boulud in New York City.

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