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Name: Venion Civet
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: France
Ingredients: 800 g Venison, cubed; 150 g Bacon, diced; 500 ml Red wine; 250 ml Beef stock; 2 (150 g) Carrots, sliced; 200 g Pearl onions; 3 cloves Garlic, minced; 200 g Mushrooms, sliced; 2 tbsp Tomato paste; 2 tbsp Flour; 30 g Butter; 1 tsp each Herbs (thyme, bay leaf, juniper berries); to taste Salt and pepper

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France2 h 30 minServes 4طُبخ من قبل

Venion Civet

Civet de cerf

المكوّنات13

Venison, cubed800 g
Bacon, diced150 g
Red wine500 ml
Beef stock250 ml
Carrots, sliced2 (150 g)
Pearl onions200 g
Garlic, minced3 cloves
Mushrooms, sliced200 g
Tomato paste2 tbsp
Flour2 tbsp
Butter30 g
Herbs (thyme, bay leaf, juniper berries)1 tsp each
Salt and pepperto taste

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طريقة التحضير

Pat the venison dry, season with salt and pepper, then dust with flour.
In a heavy pot, melt butter and brown the venison in batches; set aside.
In the same pot, render the bacon, then add carrots, pearl onions, garlic, and mushrooms; sauté for 5 minutes.
Stir in tomato paste, return the venison to the pot, and pour in red wine and beef stock; add the herbs.
Bring to a simmer, cover, and cook on low heat for about 2 hours until the meat is tender, stirring occasionally.
Adjust seasoning, remove the herb bundle, and serve hot with crusty bread or potatoes.