Civet de Chevreuil
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- For “Civet de Chevreuil” the shoulders, the neck, and the breast are used, and these pieces are cut up and set to marinade six hours beforehand with the aromatics and the same red wine as that with which the civet will be moistened.
- When about to prepare the civet, drain and dry these pieces, and proceed exactly as for “Civet de Lièvre” (No.
- 1821), except for the thickening by means of blood, which the difficulty of obtaining the blood of the roebuck perforce precludes.
- This civet, which should be classed among dishes for the home, is usually served in the form of a stew;
- for, inasmuch as the final thickening with blood is lacking, it can only be an imitation of the civet.
- When, therefore, hare’s blood is available, it should always be used in finishing this dish exactly after the manner of No.
- 1821—that is to say, the preparation should be given the characteristic stamp of civet by means of a final thickening with blood.
Plating
Cookware for this recipe
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Chef's knife
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Colander