Game
Red-Wine-Braised Hare
Civet de lièvre
France
Civet de lièvre is hare marinated and slowly braised in red wine with onions and herbs until richly tender.
Original eatfuls sticker artwork
What it is
A closer look at Red-Wine-Braised Hare.
Civet de lièvre is hare marinated and slowly braised in red wine with onions and herbs until richly tender.
What to look for
Know it when you find it.
Look for Civet de lièvre: hare marinated and slowly braised in red wine with onions and herbs until richly tender.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Red-Wine-Braised Hare.
France
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Australia
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Belize
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Lombardy, Italy
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Vietnam
Chuột đồng quay lu (Rice Field Mouse Roasted in a Vase)
Chuột đồng quay lu
Chuot dong quay lu, rice-field rat roasted in a jar, is a named Mekong dish. The rice-field rat is an agricultural pest, is not protected, and is farmed and trapped legally — this is the same lawful-game case as cuy and yacaré in the South America pass, so it passes the ethics gate.