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5–6
.Medium
Published 1987
A civet is a rich stew whose sauce is sometimes thickened with the blood of the animal, as in civet de lièvre (hare). And, strictly speaking, porcelet is sucking pig. Having said that, this is a fine pork stew made with shoulder or loin and cooked with red wine. A simple excellent dish from St Maximin.
Cut the meat into