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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 4déjà cuisiné

Venion Civet

Civet de cerf

Ingrédients13

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

viandeautrelégumecéréalelaitier et œufépice et sauce

Préparation

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.