Entree: Italy – Aosta Valley – Civet di Camoscio (braised game meat stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1.5 lb (680 g) chamois or venison, trimmed and cut into large chunks
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 medium carrots, about 6 oz (170 g), diced
- 2 stalks celery, about 4 oz (115 g), diced
- 3 cloves garlic, minced
- 1 cup (240 ml) full-bodied dry red wine, plus extra for deglazing if needed
- 2 cups (480 ml) beef or game stock
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2 g) crushed juniper berries
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp (6 g) coarse salt, plus more to taste
- ¾ tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (8 g) chopped fresh flat-leaf parsley for garnish

Instructions

1. Combine the meat, 1 cup (240 ml) red wine, crushed juniper berries, 1 clove minced garlic, 1/2 tsp (3 g) salt and a few grinds of pepper in a bowl or resealable bag. Marinate in the refrigerator for 4–12 hours, turning occasionally.
2. Remove meat from marinade and pat dry, reserve marinade and strain solids. Toss meat with 2 tbsp (16 g) flour to lightly dredge.
3. In a heavy Dutch oven over medium heat, render pancetta until golden and crisp, about 5 minutes. Remove pancetta with a slotted spoon and set aside, leaving fat in the pot.
4. Add olive oil and butter to the pot. Working in batches if necessary, brown the meat on all sides until a deep color develops, about 3–4 minutes per side. Transfer browned meat to a plate.
5. Add chopped onion, carrots, and celery to the pot and sauté until softened and beginning to caramelize, about 8–10 minutes. Add remaining minced garlic and cook 1 minute.
6. Stir in tomato paste and cook briefly, then deglaze with the reserved marinade and an extra splash of red wine if the pot is dry, scraping up browned bits.
7. Return the browned meat and cooked pancetta to the pot. Add beef or game stock to nearly cover the meat, add rosemary sprigs and bay leaves. Bring to a gentle simmer.
8. Cover and braise gently on the stovetop or in a 325°F (160°C) oven for 2 to 2½ hours, or until the meat is very tender and sauce has reduced and concentrated. Check occasionally and skim any excess fat.
9. When meat is tender, remove rosemary and bay leaves. Stir in red wine vinegar and adjust seasoning with salt and pepper. If sauce is too thin, simmer uncovered to reduce; if too thick, add a little stock.
10. Serve hot, sprinkled with chopped parsley, alongside creamy polenta or crusty country bread to soak up the sauce.