Venison civet

6 Servings

Ingredients

Quantity Ingredient
1½ kilograms Venison; stewing
200 grams Onion; sliced
1 Shallot; sliced
100 grams Carrot; sliced
2 Garlic cloves
Parsley stalks
Herbes de Provence or thyme
Salt
Peppercorns; lightly crushe
30 millilitres Cognac or good armagnac
1 litre Red wine; good - or to cove
50 millilitres Oil, just to cover
Juniper berries
200 grams Pork back fat
100 grams Cooking fat/oil
200 grams Onion
50 grams Flour
500 millilitres Red wine; good
Salt
Pepper
1 Garlic clove; crushed
10 millilitres Vinegar
100 millilitres Blood, to thicken

Directions

FOR MARINADE

TO COOK

OPTIONAL

Compose marinade. Slice onions, carrots, shallots & garlic, add herbs and spices and cognac or armagnac. Add meat cut into largeish pieces, now pour over enough wine to cover meat, Marinade meat 2 days, stirring morning & night.

The day before serving, Take out and put into sieve, rejecting the vegetables. cut back fat into dice and fry in cooking fat. Add onion, (optional, when cooked take it out, liquidise and return) Fry meat in this fat until it becomes grey - it won't brown because it was marinaded. Sprinkle over the flour and stir till it disappears. Heat cooking wine (corbi*res) pour delicately over meat, stirring to incorporate flour. Add enough to cover the meat. Simmer until meat is very nearly tender. Allow to cool.

On the day of the meal, remove excess fat, reheat and simmer until meat is falling off bones. Strain sauce and reduce if needed. Add marinade - stirring. Correct seasoning. Add optional garlic, and a dash of vinegar if needed, reheat to simmering point. If using blood, add it to simmering sauce off the heat, stirring the while. Pour back over the meat and serve without re-heating.

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