1 rabbit (approximately 1.4 kg)
30 g of lard or oil
70 g of toasted country bread
150 g of wine
80 g of a good red wine vinegar
500 g beef or chicken broth
60 g verjuice
250 g onions
2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp long pepper
1/4 tsp maniguette
1 pinch of ground clove
2 g of salt.

Roast a rabbit on the grill or on a spit, cut it into pieces. Sweat the onions. Saute the pieces of rabbit and onions. Deglaze with the vinegar and reduce a little.

Toast the bread, then soak it with the broth and wine. Mix, add the powdered spices diluted in a spoonful of verjuice, add the rest of verjuice. Mix with rabbit. Cook together for 3/4 hours.

The Civé must be brown, seasoned with vinegar and moderate in salt and spices .