Venison Civet | Saveur

Name: Venison Civet | Saveur
Ingredients: 2 lb. boneless venison, preferably leg meat, silver skin removed, cut into 2-in. chunks; Kosher salt and freshly ground black pepper; 15 peeled garlic cloves (⅓ cup); 3 large yellow onions, coarsely chopped (4¼ cups); 2 medium celery stalks, coarsely chopped (¾ cups); 2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups); 3 bay leaves; 3 thyme sprigs; 2 rosemary sprigs; Two 750-mL bottles fruity red wine, such as garnacha; ¼ cups all-purpose flour; ¼ cups olive oil, plus more as needed; 2 oz. bittersweet chocolate, coarsely chopped (¼ cup)

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Wild game braises, also known as civets, are cold-weather essentials in the Spanish Pyrenees Mountains. This venison civet recipe calls for a slow simmer in fruity red wine, rosemary, and thyme.

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Ingredients

2 lb. boneless venison, preferably leg meat, silver skin removed, cut into 2-in. chunks
Kosher salt and freshly ground black pepper
15 peeled garlic cloves (⅓ cup)
3 large yellow onions, coarsely chopped (4¼ cups)
2 medium celery stalks, coarsely chopped (¾ cups)
2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups)
3 bay leaves
3 thyme sprigs
2 rosemary sprigs
Two 750-mL bottles fruity red wine, such as garnacha
¼ cups all-purpose flour
¼ cups olive oil, plus more as needed
2 oz. bittersweet chocolate, coarsely chopped (¼ cup)