MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Venison Civet
Categories: Game, Vegetables, Wine, Chocolate
     Yield: 6 servings

     2 lb Boneless venison leg meat;
          - silver skin removed, in 2"
          - chunks
          Salt & fresh ground pepper
    15 cl Garlic; peeled
     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  Fruity red wine (2 bottles);
          - 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 8-48
 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 puree 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.

 Recipe by Benjamin Kemper

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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