Main Meal Recipes > Civet of Venison

This recipe is part of the April 2007 Recipes Menu


Starter - Three Cheese Croutes
Main Course - Civet of Venison
Dessert - Chocolate Peppermint Crisp

How to make civet of venison:
The marinade of stout and port lends a robust flavour to the venison in this casserole. The glazed button onions and bacon strips add extra flavour and texture to this tasty dish.





Ingredients

3lb shoulder of venison, cut into large cubes
1 pint stout
bouquet garni
1/4 pint ruby port
2 tablespoons butter
3 tablespoons olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and chopped
2 level tablespoons plain/all purpose flour
salt and freshly ground black pepper

for the garnish:

12 button onions, peeled
1 tablespoon butter
1 level teaspoon demerara sugar
5–6 tablespoons olive oil
4 rashers thickly sliced streaky bacon, rinds removed, cut into strips
6 thin slices stale white bread, crusts removed, each slice cut into 4 triangles
3 tablespoons very finely chopped fresh parsley
(see measure conversions for more information)

Method

- Put the venison, stout, bouquet garni and port into a large bowl.
- Cover the bowl and refrigerate overnight.
- To cook the venison, preheat the oven to 140oC/275oF/gas mark1.
- Remove the meat from the marinade and reserve the marinade.
- Heat the butter and 2 tbs of the oil in a large frying pan and brown the venison.
- Add the onion and garlic.
- Stir in the flour and cook for 2 minutes.
- Stir in the marinade and the bouquet garni.
- Simmer for a few minutes, stirring.
- Transfer into an ovenproof lidded container and cook for about 3 hours or until the venison is tender.
- Season to taste.

To make the garnish:

- Cook the bacon strips in the oven until really crisp.
- Put the button onions into a large saucepan and just cover  them with cold water.
- Add the butter, a little salt and the sugar.
- Bring to the boil and continue boiling until the liquid has been reduced to a syrup.
- Reduce the heat to low.
- Shake the pan and coat the onions in the caramel glaze.
- Serve the venison with the mushrooms and crisp bacon.