Venison stew (or other stew)
============================ 2018-01-13

Comment: As with all simmered dishes, they are even better warmed up the next day.
This recipe prepares the civet over 2 days (plus 2 for the marinade), especially for that.
Cognac can be replaced by Marc or Grappa.
When preparing the bouquet garni (cloves, branches of thyme, laurel, celery branch, leek and parsley), keep in mind that it will be removed towards the end of cooking. So tie it up with a little twine, and place the pepper, berries and cloves in a sachet or a tea ball. As for lardons, see this link: As for lardons, see this link: lardons.

6 persons


1.5 kg venison (chest, thigh) diced and cleaned (nerves, fat, membranes, bones, reserved).
200 g chanterelles (or 400 g of button mushrooms)
150 g of lardons (opt)
2 onions, 2 shallots, 3+ cloves planted in the onion.
2 cloves garlic
1 or 2 carrots
1 bouquet garni: 2 thyme branches, 2 bay leaves, 1 leaf celery branch or 2 branches of celery,
 1 white leek, 5 sprigs of parsley
15 juniper berries
1 teaspoon pepercorns
0.5+ dl of cognac
1 to 1.5 liters of red wine (Burgundy or Côtes du Rhone).
flour, salt, pepper, EVOO

Put into a large dish, meat, carrot cut into slices, onions cut into slices (+ cloves), shallots and crushed peeled garlic, washed berries, bouquet garni. Do not salt. Add a good dash of EVOO, Cognac and cover with wine. Marinate 48 hours covered, stir 2 or 3 times.

After that :
- Collect the wine in a salad bowl apart.
- Recover vegetables and bouquet garni apart.
- Drain and dry the pieces of meat thoroughly in paper towels.

Optional: make a sauce with the reserved bits, bones, etc.:
In a saucepan, sauté on medium-high heat in a butter-oil mixture.
When they are well colored, add wine from the marinade. Deglaze, let it simmer for 5 minutes filter and reserve with the wine.


Brown the meat on all sides in a casserole in a little oil.
Reserve the meat and deglaze with a little wine.
Then, in the same casserole, fry the bacon (opt), then the onions, the shallots, carrots and finally garlic.

Put back the meat, and the bouquet garni and the leek, sprinkle with flour (2 heap tablespoons), mix thoroughly and cook another 3 to 5 minutes while stirring.

Add wine, salt, mix and bring to a boil. Reduce heat and simmer covered for 2 hours.

Cool and keep cool for 1 day.

The next day, heat on low heat for 1 hour or more.

Remove all the elements of the bouquet garni (keep only the carrots, onion and shallots, lardons) and discard.

Sauté the chanterelles for 5 minutes in a pan, and put them with the meat.

Rectify the seasoning if necessary and serve with spatzlis for example.