Jugging
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Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal (historically thickened with the animal's blood) is known as a .
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal (historically thickened with the animal's blood) is known as a . ==Civet de lapin== Civet de lapin (rabbit stew) is an alternative to civet de lièvre. It is considered a speciality of the cuisine of Martinique. ==See also== List of cooking techniques List of meat dishes Kangaroo steamer ==References==
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