📝 About This Recipe
This exquisite Civet de Chevreuil is the pinnacle of French wild game cookery, featuring tender morsels of roe deer slow-braised in a rich, velvety red wine sauce. Traditionally thickened with a touch of dark chocolate and finished with a hint of redcurrant jelly, this dish balances deep, earthy forest notes with a sophisticated sweetness. It is a celebratory centerpiece that captures the rustic elegance of the French countryside during the autumn hunting season.
🥗 Ingredients
The Marinade
- 3 lbs Venison shoulder or haunch (cut into 2-inch cubes)
- 1 bottle Full-bodied red wine (such as Burgundy or Côtes du Rhône)
- 1 large Carrot (sliced into rounds)
- 1 medium Yellow onion (roughly chopped)
- 3 cloves Garlic (smashed)
- 1 bundle Bouquet Garni (thyme, bay leaf, and parsley stalks)
- 10 whole Black peppercorns (lightly crushed)
The Stew
- 7 oz Smoked slab bacon (Lardons) (cut into thick matchsticks)
- 15-20 pieces Pearl onions (peeled)
- 10 oz Cremini mushrooms (quartered)
- 3 tablespoons All-purpose flour
- 2 cups Venison or beef stock (high quality)
- 2 tablespoons Unsalted butter
The Finish
- 2 tablespoons Redcurrant jelly (for gloss and sweetness)
- 1 square Dark chocolate (at least 70% cocoa)
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
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1
Place the venison cubes, sliced carrots, onion, garlic, bouquet garni, and peppercorns in a large glass bowl. Pour the entire bottle of red wine over the mixture. Cover and refrigerate for at least 24 hours, preferably 48, to tenderize the game.
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2
Drain the venison in a colander set over a bowl, reserving the liquid and the vegetables separately. Pat the meat thoroughly dry with paper towels; this is crucial for a good sear.
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3
In a heavy-bottomed Dutch oven, fry the bacon lardons over medium heat until crispy and the fat has rendered. Remove the lardons with a slotted spoon and set aside.
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4
In the same pot with the bacon fat, sear the venison cubes in batches. Do not crowd the pan. Brown them deeply on all sides, then remove and set aside.
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5
Add the marinated vegetables (carrots and onions) to the pot. Sauté for 5-7 minutes until they begin to soften and pick up color.
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6
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light roux with the remaining fats.
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7
Slowly pour in the reserved marinade wine, whisking to incorporate the flour and scraping the bottom of the pot to release the flavorful browned bits (fond).
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8
Return the venison and the crispy bacon to the pot. Add the stock until the meat is just submerged. Bring to a very gentle simmer.
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9
Cover with a tight-fitting lid and cook over very low heat (or in a 300°F/150°C oven) for 2.5 to 3 hours, until the meat is fork-tender.
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10
While the stew simmers, sauté the pearl onions and mushrooms in a separate pan with a little butter until golden brown. Set aside.
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11
Once the meat is tender, stir in the sautéed onions and mushrooms. Simmer uncovered for another 15 minutes to reduce and thicken the sauce to a coating consistency.
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12
Just before serving, stir in the redcurrant jelly and the square of dark chocolate. This will add an incredible depth of color and a subtle sheen to the sauce. Season with salt and pepper to taste.
💡 Chef's Tips
Don't skip the marinating process; venison is lean and needs the acid in the wine to break down the fibers. Always pat the meat bone-dry before searing; moisture is the enemy of a good crust. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 5 minutes before returning the meat to the pot. The dark chocolate is a secret chef's trick—it doesn't make the dish taste like dessert, but adds a savory bitterness and rich color. This dish actually tastes even better the next day after the flavors have had time to fully marry.
🍽️ Serving Suggestions
Serve alongside buttery 'Spaetzle' or wide egg noodles to soak up the glorious sauce. A side of braised red cabbage with apples provides a perfect acidic counterpoint. Pair with a robust red wine, ideally the same type used in the marinade. For a true gourmet touch, garnish with a spoonful of lingonberry jam and fresh parsley.