Civet of Roe Deer

Ingredients

• shoulders
• red wine
• aromatics of the ordinary marinade
• hare's blood
• the remaining elements of the Civet de lièvre

Instructions

1. Take the shoulders, neck, breasts and tops of the racks of roe deer.
2. Marinate the pieces at least 6 hours in advance in the wine that will moisten the Civet, with the aromatics of the ordinary marinade.
3. When setting the Civet going, drain the pieces, wipe them dry and brown them over a brisk fire.
4. Proceed for the rest as for the Civet de lièvre.
5. Do not omit the liaison with blood; since roe deer blood cannot be kept, use hare's blood, or at a great pinch rabbit's blood.