José Pizarro’s Civet Of Venison With Ceps

José Pizarro's Civet Of Venison With Ceps

“Civet is what the Catalans call stew, a classic dish that I have cooked many times. It’s perfect for those cold winter evenings, or whenever you just fancy something comforting. This civet, stew, or however you would like to call it, is great with a glass of Costers del Segre, from the wine region of Lleida.”

Ingredients
• 1.5kg haunch of venison, cut into large pieces
• 660ml spanish lager
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, peeled
• 1 bay leaf
• 2-3 sprigs of thyme
• sea salt
• freshly ground black pepper
• olive oil, for frying
• 200g chorizo, cut into chunks
• 500ml fresh beef stock
• 25g dried ceps

Method
1 Put the venison in a bowl with the beer and all the vegetables and herbs. Leave to marinate for 3–6 hours. Drain, saving the liquid and vegetables separately.
2 Pat the meat dry with kitchen paper and season well. Heat a layer of oil in a casserole dish and brown the venison and chorizo all over. Remove with a slo¢ed spoon and set aside. Add a little more oil and fry the reserved vegetables for 10 minutes then return the meat to the dish with the reserved cooking liquid. Bubble for a few minutes then add the stock and bring to a simmer. Cover and cook for 2–2 1/2 hours until the meat is very tender.
3 Soak the ceps in 150 ml of boiling water until so€ened. Drain, reserving the liquid, and roughly chop. When the stew is nearly done, add the ceps and reserved soaking liquid and finish cooking. Serve with creamy mash.

Recipe courtesy of José Pizarro

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