This is not a recipe for the faint of heart. A Civet is a dark, powerful, and profoundly flavorful stew, traditionally made with game like hare (lièvre) or venison (chevreuil) and enriched with the animal’s blood. It’s a dish of ceremony and tradition, often served during the hunting season. The deep, wine-laced sauce, punctuated by pearl onions and mushrooms, is unlike anything else. It’s a bold taste of the French wilderness.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hour (plus marinating) | 3-4 hours | 4-5+ hours | 6-8 | A project for experienced cooks |
Why You’ll Love This Recipe
- An unforgettable flavor experience: Deep, gamy, rich, and complex.
- The ultimate celebration of game: It transforms a tough cut into something sublimely tender.
- A true culinary achievement: Mastering a civet is a badge of honor for any home cook.
- Perfect for a special, wintry feast.
Grab These
- 3-4 lbs hare or venison, cut into stewing pieces
- 1 bottle (750 ml) robust red wine (Burgundy or Syrah)
- 1/4 cup red wine vinegar
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic
- 1 bouquet garni
- 4 oz bacon, chopped
- 2 tbsp flour
- 2 cups game or beef stock
- 1 cup pearl onions, peeled
- 1 cup mushrooms, quartered
- 1/4 cup blood from the animal (optional, but traditional)
- 2 tbsp Cognac
- Salt, pepper
Let’s Make It
Marinate the game meat in the red wine, vinegar, chopped onion, carrots, garlic, and bouquet garni for 24-48 hours in the refrigerator.
Preheat oven to 300°F (150°C). Remove the meat, pat it dry, and reserve the marinade. In a large Dutch oven, brown the bacon. Remove, then brown the game pieces in the bacon fat.
Sprinkle with flour and cook for 2 minutes. Add the Cognac and flame it. Pour in the reserved marinade and stock. Add the bacon. Cover and braise in the oven for 3-4 hours until fork-tender.
Sauté the pearl onions and mushrooms in butter until golden. Add to the stew for the last 30 minutes. Off the heat, thicken the sauce by slowly stirring in the blood, if using. Do not boil after adding the blood.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 580 kcal |
| Protein | 65g |
| Carbohydrates | 12g |
| Fat | 22g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Without Blood: Create a liaison with butter and flour (beurre manié) to thicken the sauce instead.
- With Chocolate: A small square of dark chocolate stirred in at the end adds depth and shine.
Serving Ideas
- Serve with creamy mashed potatoes, buttered noodles, or a chestnut purée.
- A full-bodied, aged red wine is essential.
Storage & Reheating
- Storage: Can be refrigerated for up to 3 days. Flavors improve.
- Reheating: Gently on the stovetop. Do not boil.
My Two Cents
- Pro-Tip: The long marination in an acidic wine is non-negotiable. It tenderizes the tough game meat and is the foundation of the flavor.
You Asked, I’m Answering
Q: Where can I get the blood?
A: From a specialty butcher who processes game. It can be omitted, but the sauce will be thinner and less authentic.
Q: Can I use this method for beef?
A: Absolutely. It becomes a magnificent Bœuf en Daube.