Civet de Boeuf : Blood Bourguignon — THE RED CELLAR

Today, we’re back with another hearty, filling winter dish : Civet de Boeuf. As the name indicates, this recipe comes from France and is part of a long tradition of blood cooking. A civet, traditionally, is a stew of a game animal thickened with the animal’s blood. The most iconic of which is the “Civet […]

via Civet de Boeuf : Blood Bourguignon — THE RED CELLAR

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