• Soups & Stews - 03

    From Dave Drum@1:3634/12 to All on Wed Nov 23 15:06:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Venison Civet
    Categories: Game, Vegetables, Wine, Chocolate
    Yield: 7 servings

    2 lb Boneless venison leg meat;
    - silver skin removed, in 2"
    - chunks
    Salt & fresh ground pepper
    15 cl Peeled garlic
    3 lg Yellow onions; coarse
    - chopped
    2 md Celery ribs; coarse chopped
    2 md Leeks; dark green tops
    - discarded, cleaned, coarse
    - chopped
    3 Bay leaves
    3 Thyme sprigs
    2 Rosemary sprigs
    1 1/2 l (2 bottles) fruity red wine,
    - such as garnacha
    1/4 c A-P flour
    1/4 c Olive oil; more as needed
    2 oz Bittersweet chocolate;
    - coarse chopped

    In a large bowl, season the venison generously with salt
    and black pepper and toss to coat. Add the garlic,
    onions, celery, leeks, bay leaves, thyme, and rosemary,
    then pour over the wine, cover, and refrigerate for 8–48
    hours.

    Over a large bowl, strain the venison and vegetables;
    reserve the wine. Wipe out the empty bowl, add the flour
    to it, and set aside. Leaving the vegetables in the
    strainer, use your hands to transfer the venison chunks
    to a paper-towel-lined baking sheet to dry slightly,
    then add them to the bowl with the flour and toss to
    coat.

    To a large Dutch oven set over medium-high heat, add the
    oil. When it’s hot and shimmering, cook the venison in
    2-3 batches, stirring occasionally, until lightly
    browned, about 7 minutes per batch. Use a slotted spoon
    to transfer to a plate and set aside. Keep the pot on
    the stove.

    To the empty pot, add the reserved vegetables and cook,
    stirring frequently, until soft and golden, about 10
    minutes. Turn the heat to high and add the reserved wine
    and venison. When the liquid boils, skim any scum that
    rises to the surface and turn the heat to medium-low.
    Cook until the meat is tender, 2 1/2-3 1/2 hours. Use
    tongs or a slotted spoon to transfer the venison to a
    plate, leaving the vegetables and wine in the pot.

    Fish out the bay leaves and any woody thyme or rosemary
    sprigs. Using an immersion or regular blender,
    thoroughly purée the liquid. Whisk in the chocolate
    until melted, then return the venison to the pot and
    cook, covered, until heated through, about 10 minutes.
    Season with salt and pepper to taste, and serve.

    Yield: serves 6-8

    BY Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I'm not sure what makes pepperoni so good - the pepper or the oni.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:37:34 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Venison Civet
    Categories: Game, Vegetables, Wine, Chocolate
    Yield: 7 servings

    2 lb Boneless venison leg meat;
    - silver skin removed, in 2"
    - chunks
    Salt & fresh ground pepper
    15 cl Peeled garlic
    3 lg Yellow onions; coarse
    - chopped
    2 md Celery ribs; coarse chopped
    2 md Leeks; dark green tops
    - discarded, cleaned, coarse
    - chopped
    3 Bay leaves
    3 Thyme sprigs
    2 Rosemary sprigs
    1 1/2 l (2 bottles) fruity red wine,
    - such as garnacha
    1/4 c A-P flour
    1/4 c Olive oil; more as needed
    2 oz Bittersweet chocolate;
    - coarse chopped

    In a large bowl, season the venison generously with salt
    and black pepper and toss to coat. Add the garlic,
    onions, celery, leeks, bay leaves, thyme, and rosemary,
    then pour over the wine, cover, and refrigerate for 8gCo48
    hours.

    Over a large bowl, strain the venison and vegetables;
    reserve the wine. Wipe out the empty bowl, add the flour
    to it, and set aside. Leaving the vegetables in the
    strainer, use your hands to transfer the venison chunks
    to a paper-towel-lined baking sheet to dry slightly,
    then add them to the bowl with the flour and toss to
    coat.

    To a large Dutch oven set over medium-high heat, add the
    oil. When it's hot and shimmering, cook the venison in
    2-3 batches, stirring occasionally, until lightly
    browned, about 7 minutes per batch. Use a slotted spoon
    to transfer to a plate and set aside. Keep the pot on
    the stove.

    To the empty pot, add the reserved vegetables and cook,
    stirring frequently, until soft and golden, about 10
    minutes. Turn the heat to high and add the reserved wine
    and venison. When the liquid boils, skim any scum that
    rises to the surface and turn the heat to medium-low.
    Cook until the meat is tender, 2 1/2-3 1/2 hours. Use
    tongs or a slotted spoon to transfer the venison to a
    plate, leaving the vegetables and wine in the pot.

    Fish out the bay leaves and any woody thyme or rosemary
    sprigs. Using an immersion or regular blender,
    thoroughly pur++e the liquid. Whisk in the chocolate
    until melted, then return the venison to the pot and
    cook, covered, until heated through, about 10 minutes.
    Season with salt and pepper to taste, and serve.

    Yield: serves 6-8

    BY Benjamin Kemper

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Perfectionist: Takes great pains - and gives them to someone else!
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10323 (1:18/200)