MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Venison Civet
Categories: Game, Vegetables, Wine, Chocolate
Yield: 7 servings
2 lb Boneless venison leg meat;
- silver skin removed, in 2"
- chunks
Salt & fresh ground pepper
15 cl Peeled garlic
3 lg Yellow onions; coarse
- chopped
2 md Celery ribs; coarse chopped
2 md Leeks; dark green tops
- discarded, cleaned, coarse
- chopped
3 Bay leaves
3 Thyme sprigs
2 Rosemary sprigs
1 1/2 l (2 bottles) fruity red wine,
- such as garnacha
1/4 c A-P flour
1/4 c Olive oil; more as needed
2 oz Bittersweet chocolate;
- coarse chopped
In a large bowl, season the venison generously with salt
and black pepper and toss to coat. Add the garlic,
onions, celery, leeks, bay leaves, thyme, and rosemary,
then pour over the wine, cover, and refrigerate for 8gCo48
hours.
Over a large bowl, strain the venison and vegetables;
reserve the wine. Wipe out the empty bowl, add the flour
to it, and set aside. Leaving the vegetables in the
strainer, use your hands to transfer the venison chunks
to a paper-towel-lined baking sheet to dry slightly,
then add them to the bowl with the flour and toss to
coat.
To a large Dutch oven set over medium-high heat, add the
oil. When it's hot and shimmering, cook the venison in
2-3 batches, stirring occasionally, until lightly
browned, about 7 minutes per batch. Use a slotted spoon
to transfer to a plate and set aside. Keep the pot on
the stove.
To the empty pot, add the reserved vegetables and cook,
stirring frequently, until soft and golden, about 10
minutes. Turn the heat to high and add the reserved wine
and venison. When the liquid boils, skim any scum that
rises to the surface and turn the heat to medium-low.
Cook until the meat is tender, 2 1/2-3 1/2 hours. Use
tongs or a slotted spoon to transfer the venison to a
plate, leaving the vegetables and wine in the pot.
Fish out the bay leaves and any woody thyme or rosemary
sprigs. Using an immersion or regular blender,
thoroughly pur++e the liquid. Whisk in the chocolate
until melted, then return the venison to the pot and
cook, covered, until heated through, about 10 minutes.
Season with salt and pepper to taste, and serve.
Yield: serves 6-8
BY Benjamin Kemper
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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