Civet de Lièvre

The name ‘civet’ comes from ‘cive’, the Latin for onion. Nowadays civet refers to a ragoût of game, made with red wine, baby onions, mushrooms, lardons and with the blood from the animal used as liaison. In places where hare is available, the blood is often sold in a little pot with the carcass. Without blood, the dish becomes a simple ragoût – good, but lacking the richness of a true civet. The