Fishing with NEW CALEDONIA FISHING SAFARIS TOP 8 World Bonefish Destination

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Richard Bertin

• PO 2231
98846 Nouméa Cedex
New Caledonia
+687 78 62 00


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Hunter receipe - Main course

Caledonian deer "civet" for 4 people

Hunter receipe - Main course
Our fathers believed that the staghorn, grated and boiled in water gives, apparently, a very nourishing jelly!

Preparation : two days for marinade

Cooking time : one hour

Ingredients :
- 1,500 kg of young deer ; breast is much tender (keep few fresh blood from the deer)
- 1 liter of good red wine (Pinot Noir d'Alsace for example)
- 2 shallots
- 1 onion stuck with a clove
- "Bouquet garni (borel leaf and sprig of thime)
- 6 juniper berries
- fresh parsley leaves
- 1 cup of olive oil
- 1 flour tablespoon
- 1 tablespoon cream
- ½ tin of Paris mushrooms
- ½ cup of cognac
- Salt and pepper

Marinade (2 days)

Before placing the meat, let "steep" few hours.
Put pieces of venison cutted into cubes in a "terrine" sprinkle with a glass of olive oil, a glass of red wine vinegar, 2 chopped shallots, 1 onion stuck with a clove, a borel leaf, a sprig of thyme, parsley leaves, 6 juniper berries, peppercorns, salt and a pinch of sugar.
Turn meat twice a day.

Baking dish

Drain and dry the pieces of meat. Flour the pieces and put them to bask in a greased casserole. Singe preparation with cognac. Pour wine marinade (adding water if necessary) to cover the cuts.
Let simmer over low heat for an hour, then add the mushrooms at the end of cooking. Finally, pour the deer blood and the cream just before serving.

Vegetables : cassava croquettes, gratin darlings, mashed squash, ... Recommended wines: fruity red Bouzy wish or a good Nuits-Saint-Georges. Bon appetit!