Savade

Savade is a traditional dish originating from the Provence region of France. It is a flavorful and rustic preparation typically featuring rabbit or other game meats, often cooked with herbs, vegetables, and sometimes prunes or olives. The specific ingredients and preparation methods can vary significantly from one family or village to another, contributing to its rich culinary heritage.

The cooking process for savade usually involves a slow braise, allowing the meat to become tender and to absorb the aromatic flavors of the accompanying ingredients. Common herbs used include thyme, rosemary, and bay leaves, which are characteristic of Provençal cuisine. Vegetables such as onions, garlic, and sometimes carrots or celery are often included to build a complex base for the stew.

While rabbit is a classic choice for savade, other meats like chicken, pork, or even duck can be used. The addition of dried fruits like prunes, or briny elements such as olives, adds a distinct sweetness and depth of flavor. Savade is typically served hot, often accompanied by crusty bread to soak up the rich sauce, or sometimes with potatoes or rice. It is considered a hearty and comforting meal, embodying the rustic traditions of the French countryside.