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Civet

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).

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