Sivet of the Deer

Venison is a special ingredient, perfect for a festive meal or a special dinner. We start by slicing the meat into pieces about half a centimeter thick. These are well salted, and then we fry them in a pan with a little oil, taking care to brown them evenly on both sides. Once the meat has a golden crust, we add enough water to cover it, then cover the pan with a lid and let it simmer on low heat, so the flavors blend harmoniously. If the meat does not become fork-tender, do not hesitate to add a splash of water.

Meanwhile, we take care of the vegetables. The carrot, celery, and onion are peeled and grated. In a separate pan, we heat a little oil and add the grated vegetables, sautéing them until they become translucent. Once they have softened, we add enough water to cover them, season with salt, pepper, thyme, bay leaves, and crushed garlic. We also add 30 ml of tomato paste, then cover the pan and let the vegetables simmer slowly, stirring occasionally. If necessary, we can add a little water to ensure the vegetables soften well. Once cooked, we blend them, being careful to remove the bay leaf.

The bacon is sliced thinly and fried in a pan with a little oil until crispy. Once ready, we remove it to a plate, and in the same pan, we use the remaining oil to sauté the diced mushrooms.

To add a distinct flavor, we bring a little water to a boil and, when it starts boiling, we add the spring onions to blanch them. This step makes cleaning the spring onions easier. After a few boils, we clean them and sauté them in a little oil, adding a splash of water (about 50 ml) to steam them until the water reduces and the spring onions become slightly browned.

Now it is time to assemble the Civet. In the pot where we cooked the meat, we add the steamed spring onions, the fried bacon, the sautéed mushrooms, and the vegetable puree. We pour in 100 ml of wine and 30 ml of brandy, seasoning with salt and pepper to taste. We let everything come to a boil to blend the flavors, then dilute a tablespoon of flour with a little water and add it to the pot, stirring well to thicken the sauce.

The venison civet is served on toasted white bread croutons, topped with the delicious meat, and a rich sauce is poured over it. The croutons are prepared by peeling the slice of baguette, cutting it into rectangular shapes, which are toasted in a little butter or margarine until crispy.

This savory recipe will surely impress any guest, and the combination of flavors and textures will turn the meal into a memorable experience. Enjoy your meal!

 Ingredients: 1 kg venison 300 g mushrooms 300 g green onions 150 g smoked bacon 100 ml semi-dry wine 30 ml brandy oil 30 ml broth 1 onion 1 bay leaf 1 carrot 1/2 celery 1/4 teaspoon thyme 5-6 cloves garlic salt, ground pepper 1 tablespoon flour

 Tags:  onion meat garlic carrots broth flour oil mushrooms wine lactose-free recipes