French Chamois Casserole

SpotX Wild Foods Recipe from Derek Meyer
Prep:8 hours Cook:2 hours Difficulty:2

Ingrediants:

• 1 kilo boned chamois, taken from the leg or shoulder.
• 2 stalks celery, chopped.
• 2 carrots, peeled and chopped.
• 2 medium onions.
• 1 clove garlic, peeled.
• A sprig of rosemary.
• 2 bay leaves.
• 1 tamarillo, peeled and sliced.
• A pinch of ground cinnamon.
• Black peppercorns.
• 50 grams cured lard.
• ¼ cup unsalted butter.

Directions:

• A bottle of good full bodied red wine.
• Cube the meat into 2cm cubes and put them in a bowl.
• Add a carrot, a stalk of celery, and an onion, all finely sliced.
• Add the remaining herbs, tamarillo and the wine.
• Cover, refrigerate and marinate for 2 days.
• Remove the meat from the bowl, letting the pieces drain well.
• Strain the marinade into another bowl.
• Chop the lard and the remaining carrot, celery stick and onion.
• Put them in a large pot with the butter.
• Sauté the mixture, stirring, until the onion has become golden.
• Add meat, continue cooking and stirring until it is browned on all sides.
• Salt the meat and ladle some of the strained marinade over it.
• Reduce heat to a simmer.
• Cook gently for about 2½ hours, or until tender.
• Add more marinade if it looks to be drying out.