Civet is a traditional french stew made from wild game, usually wild rabbit, wild hare or sometimes wild young boer. The stew is cooked slowly, with lardons, bacon pieces and herbs. Because wild meat is tough and stringy, it was marinated for at least 24 hours.
Today chefs prefer farm raised animals that are available all the year round. There are several types of stew including Civet de Lapin (Rabit Stew); Civet de Lapin au Sang (traditional rabbit stew with blood) and Civet de Lièvre (Hare stew)
For detailed information please go to Behind the French Menu.
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