Civet

Civet

If you're cooking and you've got your game on then you might just be making a civet—a French stew of furry game or fowl, the famous  “jugged hare” in English. Typically civet is a winter dish made with hare or rabbit and flavored with onion, chives, garlic, red wine, and peppercorns; traditionally the hare swims in a distinctive dark brown broth, thickened with the little critter’s blood. 

Bouquet Garni

Blame the wonderful pot au feu Michael made Saturday for this Monday Mot, a two-fer! A pot au feu is much more than a traditional French country stew: this triumph of simple cooking cuts across class lines as the beating heart of Gallic culinary flair, a delightful mélange of (deliberately) cartilaginous meat, ham hock, sausage and/or thick bacon, garden vegetables…and the bouquet garni, the spices that take the dish to heaven.