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Recipe for :

Civit of Lapin with Dijon Mustard and Muscat

Sasha HazaelThis recipe has been provide by Sasha Hazael of GoHolidayFrance. Goholidayfrance

Goholidayfrance runs cooking and wine tours in the Lamguedoc region of France. The cooking courses can be form two to five days and specialise in the cuisine of the region which has influences from Spain, Africa and the Far East. The courses are 'hands-on' lessons, not just demonstrations of cooking techniques. The courses specialise in the art of presentation and the principles of cordon-bleu cuisine. Anything is possible on these holidays and you could choose to do whatever you want. For example you could have a two week or ten day holiday with a four day cookery course and two days of wine tours and several days of relaxation.

Sasha Hazael has been a cook and food stylist for photography, advertising, design companies and editorial for fifteen years. Because of that, she has a very wide experience of different styles and cultures of cuisine. She guides students through the practical skills involved in preparation, but also the presentation of the finished dish. You can also elect to take a combination course with the emphasis on wine as well as food, tours and a lot of hands on lessons.

Sasha also writes the All About Wine section. This recipe is one of the recipes published to go with the MATCH YOUR WINE WITH YOUR FOOD section.


1 Rabbit, cut into sections.
4 thick slices of belly of pork, cut into chunks
2 large onions, chopped
6 cloves of garlic, halved
1 large stick of celery, chopped
2 leaves of fennel, chopped
4 carrots, sliced
1/8 pint extra virgin olive oil
2 dessertspoons Dijon mustard
1/2 bottle of dry white wine (Duos: cépage of sauvignon blanc and chardonnay)
1 cup of Muscat St Jean de Minervois (medium sweet wine)
1 pint of chicken stock
Bouquet Garni
2 tablespoons Crème fraiche
Flour roux balls to thicken
1 tablespoon chopped coriander or flat leaf parsley


  • Fry off the rabbit and pork in a small amount of olive oil.
  • Put the meat and the next 9 ingredients in a large mixing bowl to marinade for one day.
  • Heat all the ingredients together in a large saucepan, with the bouquet garni and add the stock to just above the meat.
  • Simmer on a low heat for about an hour and a quarter or until the rabbit is tender.
  • Drain the liquid off from the meat and cool the liquid in the fridge.
  • The oil and mustard scum will come to the surface. Drain this off and thicken the sauce with the roux and cream; return the clear stock to the meat and bring up to serving temperature.
  • Sprinkle over the fresh herbs.

Serves 4

Sasha Hazael