e/Jugging

Information
has gloss	eng: In cooking, jugging is the process of stewing meat (usually whole animals, mainly game, or fish) for a long time in a tightly covered container, such as a casserole or an earthenware jug. Sometimes the cooking liquid includes some of the animals blood. In French, such a stew of a game animal, thickened with the animals blood, is known as a civet.
lexicalization	eng: jugging
instance of	e/Blood as food