Civet de coeur et de mou de chevreuil

Preparation info

  • [For


    • Difficulty


Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

In the not so distant days when most people in the Auvergne could not afford to eat much meat, they were happy to supplement their often monotonous diet with the occasional rabbit, hare, pigeon, partridge, deer or wild boar. Today, now that they are better fed, they still enjoy a spot of shooting. The game is provided by Mother Nature or, in leaner years, by specialized farms and aviaries. It is easy to distinguish between the two types of game animals. The pheasant that continues to forage