Salmi, Civé

Basically salmi and civé both come from the French and describe ways of preparing game - especially hare, rabbit and venison - either by marinating it in its own blood or adding blood to thicken the sauce at the end of the cooking process. The terms are used confusingly differently from region to region. The principle is the same, however, and generally for Lepre in Salmi, the hare is marinated for two days in the blood mixed with good red wine, garlic, thyme, rosemary, squashed juniper berries, crushed peppercorns, cinnamon, sage leaves and bay leaves, before being braised. The sauce is then strained, reduced and served with the tender meat, usually accompanied by polenta.