Venion Civet

Civet de cerf

Ingredients13

• 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

Method

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