Venison Civet

Ingredients

• 2 lb. boneless venison, preferably leg meat, silver skin removed, cut into 2-in. chunks
• Kosher salt and freshly ground black pepper
• 15 peeled garlic cloves (⅓ cup)
• 3 large yellow onions, coarsely chopped (4¼ cups)
• 2 medium celery stalks, coarsely chopped (¾ cups)
• 2 medium leeks, dark green tops discarded, cleaned and coarsely chopped (2½ cups)
• 3 bay leaves
• 3 thyme sprigs
• 2 rosemary sprigs
• Two 750-mL bottles fruity red wine, such as garnacha
• ¼ cups all-purpose flour
• ¼ cups olive oil, plus more as needed
• 2 oz. bittersweet chocolate, coarsely chopped (¼ cup)

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