Stews
Venison Stew
Civet de Cerf
New Caledonia
Civet de cerf is New Caledonian venison slow-braised in red wine with aromatics until tender, a West Coast Broussard preparation served with vegetables or rice.
Original eatfuls sticker artwork
What it is
A closer look at Venison Stew.
Civet de cerf is New Caledonian venison slow-braised in red wine with aromatics until tender, a West Coast Broussard preparation served with vegetables or rice.
What to look for
Know it when you find it.
Look for dark, fork-tender venison in a wine-rich sauce at a West Coast table; the game meat and long braise are the defining cues.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Venison Stew.
Names around the table
One food, more than one name.
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