Civet di Camoscio
Civet di camoscio is a traditional Alpine stew of chamois or venison, steeped in spiced red wine and slowly braised until rich and tender.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large ceramic or glass bowl
- •Heavy lidded casserole dish
- •Fine mesh sieve
- •Slotted spoon
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 22 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 58 g
- calories
- 580 kcal
Instructions
- 1
Place the diced meat, vegetables, garlic, and whole spices into a large ceramic bowl.
- 2
Pour over the red wine, cover tightly, and refrigerate to marinate for at least twelve hours.
- 3
Remove the meat with a slotted spoon, pat thoroughly dry with paper towels, and dust with flour.
- 4
Strain the marinade through a sieve, reserving the liquid and the vegetables separately.
- 5
Heat the butter and olive oil in a heavy casserole dish over medium-high heat.
- 6
Brown the meat in batches until deeply caramelised on all sides, then remove to a warm plate.
- 7
Add the reserved strained vegetables to the casserole and fry until softened and golden brown.
- 8
Return the meat to the pot, pour in the reserved marinade, and bring to a gentle boil.
- 9
Lower the heat, cover with a tight lid, and simmer gently for two hours until tender.
- 10
Uncover and simmer for twenty minutes more until the sauce is glossy and thick.
- 11
Season generously with salt and freshly cracked black pepper before serving hot.
Chef's tips
Chamois is subject to strict hunting quotas and rarely found in commercial shops, so wild venison haunch or shoulder makes the ideal authentic substitute. Do not skip drying the meat before searing, or it will steam instead of browning deeply.
Ingredient substitutions
- chamois meat → wild venison haunch or shoulder
- Torrette wine → Nebbiolo or another dry, structured, medium-bodied red wine
Storage
Keep cooled leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Warm gently in a covered saucepan over low heat, stirring occasionally and adding a spoonful of water if necessary.
Common mistakes to avoid
- •Boiling the stew vigorously, which makes lean wild game tough and dry.
- •Discarding the vegetable aromatics instead of browning them into the stew base.
- •Using an excessively sweet red wine rather than a dry, tannic red.
Serving suggestions
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