This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A French culinary term generally applies to a game stew made from a furred animal; although some areas of France use feathered game, and there"s a traditional "civet of lobster" in the Languedoc. The flesh is cooked in red wine, often with mushrooms, then traditionally garnished bacon lardoons and cooked salad onions. The word civet comes from the word cive (green onion).

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review