This post could be subtitled, “Why the French aren’t all bad.” But then I could also fall back on the fact that this recipe is equally well-known in Britain, where it is known as Jugged Hare. Civet de Lievre sounds so much better, though… Pause for a moment and think about this recipe. Jugged hare,
I learned French cuisine early on in my cooking career, so there are more than 60 French recipes for fish, seafood, wild game, edible wild plants and mushrooms here on Hunter Angler Gardener Cook.
French recipes find their way into the cuisines of many other nations, largely because for a long time, French cuisine was considered the greatest in the world.
A great many of the techniques in classic French cooking are still used today, often reimagined for modern times, but using the same bedrock skills, like making a consommé, or rillettes, or a terrine.
Fish, game and edible wild plants and mushrooms are featured in a lot of French recipes -- which is why you'll find more than 60 recipes here.
Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually had cold weather here in Sacramento — the mercury dipped to 42 degrees this morning. That’s cold for here at this time of year. As we are on our “empty the freezer” binge, I thought