Pepper (dish)
As Pfeffer (French. Civet ) refers to stews with meat from ground game (wild rabbits and hares, deer, wild boar) that using the blood of the slaughtered animals, various vegetables and red wine (also brandy ) are prepared. The blood is used for binding , which gives the food its color and creaminess; sometimes it is replaced with pig blood. Originally, the offal and the less valuable pieces, unsuitable for other preparations , were used for pepper . The Westphalian variant of Pfefferpotthast is generally prepared without blood. In rural France, goose peppers ( Civet d'abats d'oie ) are also common; Furthermore, in France dishes are also called civet , which are prepared from shellfish (lobster), snails or (tuna) fish with red wine, onions and bacon.
variants
- Goose pepper
- Hare pepper
- Veal pepper : from veal lung
- Rabbit stew , also called "French-style" (gibelotte de lapin) : Prepared as jugged hare, a part of the red wine is carried dark gravy replaced
- Roe deer pepper (Civet de chevreuil)
- Pork pepper
Individual evidence
- ^ A b Robuchon, Joël: Larousse gastronomique . Larousse, Paris 1996, ISBN 2-03-507300-6 , pp. 287-290 .
- ↑ Brockhaus Kochkunst. Bibliographisches Institut & FA Brockhaus, 2008, ISBN 978-3-7653-3281-4 , p. 402.
- ^ Richard Hering , F. Jürgen Herrmann (Editing / Editing): Herings Lexicon of the Kitchen . 25th, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-86820-344-8 .