A civet is a thick rich game stew. It is made from any furred game—wild boar, venison, rabbit—but perhaps the commonest ingredient is hare. The meat is cooked slowly in red wine, which is subsequently thickened with the animal's blood. Historically a key ingredient is small green onions, in French cives (a close relative of English chives), which give the dish its name. English first tentatively borrowed the term civet from French in the eighteenth century.
Subjects: Cookery, Food, and Drink.