Recipe Rabbit stew

Coming out of its burrow to find itself in your terrine, such is the fate of the rabbit with which you are going to feast. Red wine, bay leaf, rabbit stew… Everything is good in this homemade terrine recipe.

Civet de garenne
Preparation time:
40 min
Heat treatment time:
Shelf life:
12 months
Community rating:


Number of persons: 6-8 servings
  • 1 rabbit
  • 1 bottle 75 cl of light red wine
  • 2 onions
  • Herbs (thyme, bay leaf, etc.)
  • Salt, pepper
  • Oil

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • Cut out the rabbit. Brown the pieces in a little oil, then set them aside on a plate.
  • In a saucepan, prepare the sauce by mixing the red wine, sliced onions, thyme, bay leaf, salt and pepper to taste. To boil.
  • Place the pieces of rabbit in the Le Parfait Super or Le Parfait Familia Wiss terrines then cover them with the hottest sauce possible up to 2 cm from the edge and immediately proceed to the heat treatment for 2h30 at 100°C.

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