Civet de Cerf is a traditional Réunionaise recipe for a classic stew of venison in a lightly-spiced base of red wine, carrot, tomatoes and onion flavoured with allspice leaves and thyme. The full recipe is presented here and I hope you enjoy this classic Réunionaise version of: Venison Stew (Civet de Cerf).
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Ingredients:
750g stewing venison
1 carrot, diced (optional)
4 tomatoes, finely chopped
3 onions, finely chopped
8 garlic cloves, crushed
5 cloves
3cm piece of ginger, grated
1 thyme sprig
2 allspice leaves
500ml red wine
a few parsley sprigs
salt and freshly-ground black pepper, to taste
oil for frying
Method:
In a mortar, crush together the salt, garlic, pepper, ginger, and cloves.
Place a cast iron casserole (Dutch oven) over medium heat. Add a generous glug of olive oil and use to brown the meat all over.
Add the onion and continue frying, stirring constantly, for about 4 minutes or until the onion is soft and translucent.
Stir in the crushed mixture along with the and cook for 2 minutes. Add the tomatoes and thyme and bring to a simmer. After 15 minutes's cooking, Pour in the wine and 300ml of water along with the allspice leaves, then cook, covered over low heat for about 30 minutes.
The sauce should be smooth when cooked. Sprinkle with finely chopped parsley before serving.
If you would like more body to the stew then you can add in 2 taro corms, chopped, along with the carrot.
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