Recipe no. 288 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 140.
Ingredients
- venison
Preparation
- MarinatingCut the venison into pieces and marinate it as is said for civet of hare.
- CookingFinish it in every respect as for civet of hare.
Reboul's text
Cut into pieces and marinated as is said for civet of hare, finish it in every respect as for that dish.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| civié | civet |
| cabròu | roe deer |
| lebre | hare |
| marinado | marinade |
| tros | pieces |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 288, page 140. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.