A rich stew of hare or venison, with wine, bacon, vegetables, the sauce being thickened with the blood of the animal and containing its liver. Infrequently civet is made with squid or cuttlefish or octopus, in which case ink replaces the blood. In Italian this is pronounced "chee-VEHT".

Stewed hare with chestnuts.

A ragoût of shoulder, neck, breast and loin of roebuck cut into pieces and sautéed with mushrooms, onions and bacon, simmered in red wine and stock and thickened with hare's blood.

Squirrel with red wine and orange peel in Languedoc.

A dish from Languedoc of crayfish stewed in white wine with finely chopped onions and tomatoes flavoured with garlic.

Wild rabbit stew

Jugged hare. An elaborate stew of hare, made with its own blood.

A dish from Bresse of hare stewed in red wine, with onions and mushrooms.

A rich stew of young boar, with wine, bacon, vegetables, the sauce being thickened with the blood of the animal.

Civet of mountain squirrel in Dauphiné