Venison Civet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 kilo: Venison, stewing
FOR MARINADE
200 gram: Onion, sliced
1: Shallot, sliced
100 gram: Carrot, sliced
2: Garlic cloves,
Parsley stalks,
Herbes de Provence or thyme,
Salt,
Peppercorns, lightly crushe
30 milliliter: Cognac or good armagnac,
1 liter: Red wine, good - or to cove
50 milliliter: Oil, just to cover
Juniper berries,
TO COOK
200 gram: Pork back fat,
100 gram: Cooking fat/oil,
200 gram: Onion,
50 gram: Flour,
500 milliliter: Red wine, good
Salt,
Pepper,
OPTIONAL
1: Garlic clove, crushed
10 milliliter: Vinegar,
100 milliliter: Blood, to thicken
Directions:
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 wont 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.
Source from luhu.jp
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 wont 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.
Source from luhu.jp