Title: Venison Civet
Categories: Entree Game Ethnic Pork
Yield: 6 Servings

1 1/2	kg	Venison; stewing
FOR MARINADE
200	g	Onion; sliced
1		Shallot; sliced
100	g	Carrot; sliced
2		Garlic cloves
		Parsley stalks
		Herbes de Provence or thyme
		Salt
		Peppercorns; lightly crushe
30	ml	Cognac or good armagnac
1	l	Red wine; good - or to cove
50	ml	Oil, just to cover
		Juniper berries
TO COOK
200	g	Pork back fat
100	g	Cooking fat/oil
200	g	Onion
50	g	Flour
500	ml	Red wine; good
		Salt
		Pepper
OPTIONAL
1		Garlic clove; crushed
10	ml	Vinegar
100	ml	Blood, to thicken

Compose marinade. Slice onions, carrots, shallots & garlic, add herbs and spices and cognac or armagnac. Add meat cut into largeish pieces, now pour over enough wine to cover meat, Marinade meat 2 days, stirring morning & night.

The day before serving, Take out and put into sieve, rejecting the vegetables. cut back fat into dice and fry in cooking fat. Add onion, (optional, when cooked take it out, liquidise and return) Fry meat in this fat until it becomes grey - it won't brown because it was marinaded. Sprinkle over the flour and stir till it disappears. Heat cooking wine (corbi*res) pour delicately over meat, stirring to incorporate flour. Add enough to cover the meat. Simmer until meat is very nearly tender. Allow to cool.

On the day of the meal, remove excess fat, reheat and simmer until meat is falling off bones. Strain sauce and reduce if needed. Add marinade - stirring. Correct seasoning. Add optional garlic, and a dash of vinegar if needed, reheat to simmering point. If using blood, add it to simmering sauce off the heat, stirring the while. Pour back over the meat and serve without re-heating.

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