May Newsletter 2017

Posted by on May 2, 2017 in Newsletter | 0 comments

Civet

Civet, a braised rabbit dish, is one of my favorite to prepare when I get a chance. It requires some old-school techniques as well as some skill and perfect timing to master. Look up Civet de Liêvre, Escoffier Recipe #1821 for those who are really “geeky” and want to check my facts. A civet is a braised dish usually made with hare with a sauce finished with a liaison of fresh blood.

When “whole hog” butchery was normal, animals may have been brought to the kitchen in a state of rigor with little or no field dressing. The processing of small game and birds was normally done in-house. The blood of hares was drained and reserved. Blood, as we know from the scratches and cuts we have had, coagulates well. In preparing a civet, which can be also done with other animals (such as venison and grouse), there are several steps involved, but the finishing of the sauce at the end is where the skill of mastering time and temperature comes into play. If the sauce is done too early or not at the right temp, it won’t thicken, or it will curdle if too hot.

May Newsletter

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