Civet of hare (Civet de lièvre) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 219) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cornmeal porridge (Las pous)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating 1-2 days. Can substitute duck legs for hare, Cognac for Armagnac, ground allspice for quatre épices, and poultry stock for game stock.

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