Buy traceable, butcher-prepared chamois for stewing. The recipe requires chamois, not beef or another venison sold under a generic label.
Make ahead Plan the three-day refrigerated marinade within the meat’s use-by date. Keep the covered container refrigerated throughout.
Civet di camoscio
Prep 25 min · Cook 2 hr 40 min · Rest 72 hr · Serves 6 · Difficulty Medium
Method
Place chamois, carrot, celery, juniper, bay and sage in the nonreactive container. Add all the wine and press the meat beneath the liquid in a suitably narrow container. Cover and refrigerate at 4°C or below for 72 hours, turning once daily with clean utensils; the meat must remain within its use-by date.Place chamois, carrot, celery, juniper, bay and sage in the nonreactive container. Add all the wine and press the meat beneath the liquid in a suitably narrow container. Cover and refrigerate at 40°F or below for 72 hours, turning once daily with clean utensils; the meat must remain within its use-by date.
Drain over a bowl, reserving all the wine and vegetables. Pat the meat dry and coat lightly in the flour, shaking off the loose excess. Heat 20 g butter and the oil in the casserole and brown the meat in three batches for about 15 minutes total.Drain over a bowl, reserving all the wine and vegetables. Pat the meat dry and coat lightly in the flour, shaking off the loose excess. Heat ¾ oz butter and the oil in the casserole and brown the meat in three batches for about 15 minutes total.
Return all the meat to the casserole. Add the reserved wine, vegetables and aromatics, 6 g salt and pepper. Bring the used marinade to a full boil for 5 minutes before reducing the heat. Cover and braise very gently for about 2 hours 10 minutes, until a fork enters the meat easily. Add reserved stew water in 50 ml additions only if needed to keep the lower pieces in liquid.Return all the meat to the casserole. Add the reserved wine, vegetables and aromatics, 6 g salt and pepper. Bring the used marinade to a full boil for 5 minutes before reducing the heat. Cover and braise very gently for about 2 hours 10 minutes, until a fork enters the meat easily. Add reserved stew water in 3½ tbsp additions only if needed to keep the lower pieces in liquid.
During the last 50 minutes, boil 1.2 liters water with 6 g salt. Sprinkle in the cornmeal while whisking, lower the heat and cook for 45–50 minutes, stirring frequently. Stir in the remaining 20 g butter.During the last 50 minutes, boil 5 cups water with 6 g salt. Sprinkle in the cornmeal while whisking, lower the heat and cook for 45–50 minutes, stirring frequently. Stir in the remaining ¾ oz butter.
Lift out the meat. Remove bay leaves, sage and juniper berries. Pass the vegetables with the cooking liquor through a sieve or food mill, then return the smooth sauce to the casserole and simmer for about 10 minutes if it needs thickening. Add the meat back to heat through. Divide the polenta and civet among six plates.Lift out the meat. Remove bay leaves, sage and juniper berries. Pass the vegetables with the cooking liquor through a sieve or food mill, then return the smooth sauce to the casserole and simmer for about 10 minutes if it needs thickening. Add the meat back to heat through. Divide the polenta and civet among six plates.
