Civet de Cerf

Name: Civet de Cerf
Prep time: 90 min
Cook time: 90 min
Total time: 180 min
Yield: 6 servings
Cuisine: Mauritian
Ingredients: 1.2 kg Venison (or beef chuck), cubed; 500 ml Red wine; 2 large Onions, chopped; 3 Carrots, sliced; 6 cloves Garlic; 1 Bouquet garni (thyme, bay, parsley); 2 tbsp Tomato paste; 2 tbsp Plain flour; 500 ml Stock; 3 tbsp Olive oil; to taste Salt and black pepper

Slow-cooked venison stew, especially loved during the cooler hunting months.

180 minServes 65 items at TheShop.mu

Ingredients

Venison (or beef chuck), cubed
1.2 kg
Red wineTheShop.mu
500 ml
Onions, chopped
2 large
Carrots, sliced
3
Garlic
6 cloves
Bouquet garni (thyme, bay, parsley)
1
Tomato paste
2 tbsp
Plain flourTheShop.mu
2 tbsp
StockTheShop.mu
500 ml
Olive oilTheShop.mu
3 tbsp
Salt and black pepperTheShop.mu
to taste

👨‍🍳How to cook

1
Marinate venison overnight in red wine with onion, garlic, herbs.
2
Strain (keep liquid), pat meat dry, dust with flour and brown in oil.
3
Add carrots, tomato paste, marinade and stock. Bring to a simmer.
4
Cover and cook 2.5–3 hours until fork-tender. Adjust seasoning.
5
Serve with mashed potato or buttered tagliatelle.

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