Civet De Chevreuil
Civet de chevreuil is a French venison stew slowly braised in red wine with mushrooms, onions, carrots, herbs, and a little bacon. The sauce becomes dark and glossy, coating the lean meat in a woodsy, celebratory dish for cold weather.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Marinate venison with wine, herbs, garlic, and juniper if time allows.
Brown bacon and venison, then add onion, carrots, and mushrooms.
Pour in wine and stock, scraping the pot well.
Braise gently until the venison is tender and the sauce is glossy.
π· Perfect Pairings
Complete your meal with these
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