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By Mark Hinge
Sunday, 20 February 2011
A rich game stew from France combines wine, brandy and onions
A civet is a rich French game stew made using wine and onions or shallots. It is traditionally thickened using the blood of the meat. In this recipe, however, I have used some cornflour to thicken the sauce.
Ingredients (serves two)
• pheasant breasts • pheasant livers • one large carrot • 10 small shallots • olive oil or a tablespoonful of goose/duck fat • cornflour • brandy • red or rosé wine • sprigs or dried thyme • bay leaves • whole peppercorns • a whole clove • garlic
Method
1. Skin the pheasant breasts, and cut the breasts and livers into bite-sized chunks. Peel and dice the carrots and skin the small shallots, keeping them whole.
2. Heat the oil/fat on a high heat and fry the vegetables. Add the game to brown the outside. Sprinkle half a tablespoonful of cornflour over the mixture and keep stirring until it has thickened. Add a splash of brandy and stir well. Add half a bottle of wine, the thyme, two or three bay leaves, half-a-dozen whole peppercorns, four cloves and a peeled, diced clove of garlic. Transfer to a casserole dish, cover and simmer in a preheated oven at 160°C for one hour.
3. Check to see if the sauce has started to thicken. If not, mix another tablespoonful of cornflour with a glass of wine. Add to the casserole, stirring well. Cook for two hours.
4. Serve with some rustic crusty bread.
Tips
Clear the cooking area in advance if you have any concerns about the brandy igniting. If the stew becomes too thick, slowly add more wine. Allow one breast per person.
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