What You Need to Know
Utilizes blood's albumin proteins for thickening via thermal denaturation (60-70°C). Burgundy wine provides acidity (pH 3-4) to prevent premature coagulation while contributing anthocyanins that complex with iron from hemoglobin. The dish name derives from 'cive' (Old French for onion), referencing its aromatic base.
Traditionally made with wild game like hare or venison, where blood adds velvety texture and umami depth. Modern versions may use farmed rabbit. Critical to temper the blood with hot liquid to prevent scrambling, creating a sauce with glossy sheen. Served with crusty bread to absorb the rich sauce.
Key Parameters
Temperature
°C - °C
Time
2.5h at 80°C
1.5h (tenderizing) - 4h (flavor development)
Equipment
Steps
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The Science
Primary Reaction
Blood protein coagulation (albumin/globulin denaturation) + wine polyphenol-iron complexation