Civet of venison with ceps from Catalonia: Recipes from Barcelona and Beyond (page 35) by José Pizarro

  • bay leaves
  • carrots
  • celery
  • onions
  • chorizo sausages
  • beef stock
  • venison haunch
  • dried ceps mushrooms
  • thyme sprigs
  • Spanish beer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 3-6 hours.

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