Main Meal Recipes > Civet of Venison
Starter - Three Cheese Croutes
Main Course - Civet of Venison
Dessert - Chocolate Peppermint Crisp
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
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)
- 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.
- 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.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
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 cubes1 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, peeled1 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
