Statements (55)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cuisine
|
| gptkbp:canBe |
cream
|
| gptkbp:cookingMethod |
several hours
slow cooking braising |
| gptkbp:cuisine |
gptkb:French_cuisine
|
| gptkbp:culturalSignificance |
traditional dish
|
| gptkbp:famousFor |
hunting communities
|
| gptkbp:flavorProfile |
rich
|
| gptkbp:followedBy |
red wine
|
| gptkbp:garnishedWith |
herbs
|
| gptkbp:historicalContext |
medieval cuisine
|
| https://www.w3.org/2000/01/rdf-schema#label |
Civet de Lièvre
|
| gptkbp:is_used_in |
onions
festive occasions garlic mushrooms carrots root vegetables thyme bay leaves juniper berries |
| gptkbp:isA |
stew
|
| gptkbp:isConsidered |
comfort_food
|
| gptkbp:isOftenMadeWith |
family gatherings
special occasions holiday meals hunting feasts |
| gptkbp:isPopularIn |
rural areas
|
| gptkbp:isServedBy |
pasta
stoneware polenta potatoes ceramic dishes cast iron pots |
| gptkbp:isUsedFor |
cheese
spices tomato sauce salad pickles vinegar mustard pepper crusty bread other game meats red_wine_sauce |
| gptkbp:mainIngredient |
hare
|
| gptkbp:nutritionalValue |
high in protein
|
| gptkbp:origin |
gptkb:France
|
| gptkbp:requires |
marination
stock |
| gptkbp:servingTemperature |
bread
|
| gptkbp:traditionalClothing |
hot
|
| gptkbp:typeOf |
Burgundy
|
| gptkbp:variant |
gptkb:Civet_de_Sanglier
|