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civet
game stew
Cive is an old word for spring onion, which was once a main ingredient flavouring in a civet, a ragout of game meat made with venison, hare, wild rabbit or boar, along with red wine, a bit of vinegar and the animal’s blood, which thickens the sauce. Today chefs prefer regular onions.
In some coastal areas you may also see seafood civets, which usually means that the seafood is cooked in red wine with onions and bacon.
Text © Dana Facaros
Image by Véronique PAGNIER