Marinade: cut the meat in pieces and put all ingredients in a pot, fill up with red wine until the meat is swimming :).
Filter the wine and the meat
And put aside the meat and veggies
And cook the meat pieces little by little
Bring the marinade to boil for 30 min .. A white foam will form, it is the alcohol evaporating..
Mix everything together
Let s reduce under low heat cover up to 3h
After 3h reduction, let it rest for 24h
After the first round of cooking
Put aside some cold sauce, to use with blood sausage or maize a as a tickener
Blood sausage will be used to thicken the sauce
Remove the skin of the blood sausage .. Mix the sausage with the sauce put aside
Warm up the civet... Do not worry if the meat start to decompose... It will be even better
The civet with potatoes!!
- 1.5kg Venison tenderloin
- 5.0 Carrot
- 15.0 Onions pearl
- 4.0 Bay leaves
- 1.5l Red wine
- 1.0 Blood sausage