Chop the deer meat into regular pieces.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Venado civet ingredients: |
| 1.5 kg. of deer meat 3 twigs of romero 3 twigs of thyme 2 sheets of bay leaf Black pepper grains in grain 200 gr. of dry and salted lean bacon (not smoked) 2 onions 2 cloves of minced garlic 1 c. s. of brown cane sugar (Cassonade) harina toasted 1/2 cup of thick milk |
Venado civet ingredients:
2. Prepare legumes: carrots and onion cut into pieces.
3. In a container put the meat and spray it with wine and oil, add thyme and rosemary, bay, nails, juniper, pepper, chopped onion, carrot.
4. Let marinate for 24 hours.
5. Cut the dry lean bacon into cubes and brown them with the second chopped onion.
6. Remove the pieces of meat from the marinade, drain them and dry them well.
7. Salpimentar them and pass them through roasted flour.
8. shake them well to eliminate excess flour.
9. brown them well in a deep peol and in the same oil in which we brown the bacon (you premiered extracted with the onion).
10. proceed in parts so that the meat brown well and does not leave juices.
11. When all pieces are fried, add the chopped garlic, cane sugar and the wine of the mejunje and water to cover.
12. Lift fire and foam well.
13. When it starts boiling, moderate the temperature letting the Civet mutter quietly for 2 hours.
14. After that time get the meat and reduce the juice so that there is a maximum of 2-3 dl.
15. Reincorporate the meat and add the cream.
16. Stir well and let everything heat well but without boiling.
