Subj : Soups & Stews - 03
To   : All
From : Dave Drum
Date : Wed Nov 23 2022 15:07:00

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 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 purée 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
 
MMMMM

.... I'm not sure what makes pepperoni so good - the pepper or the oni.
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